Pulled Pork + Biscuits
I posted some photos of biscuits over on Instagram last week and everyone (understandably) lost their minds, including me – I do love a good biscuit, particularly one loaded with grated cheddar or cheese ends, and especially when that biscuit is used to bookend eggs and cheese or fried chicken or pulled pork. Pulled pork seems like a big production, but it’s really not – and in fact, like most braised dishes, requires far less actual work than a lot of other dinners out there. If you have a) a slow cooker, or b) plans to be around the house for a few hours, you can pop a pork shoulder in and let time + heat do all the work.
This is just a straight-up regular old biscuit, which you can make with butter + milk/cream/thinned yogurt or sour cream that needs using, or you can forego the butter and just use heavy cream. This is my go-to when I have cream in the house (truly, it’s fab), otherwise I cut butter into the flour-baking powder-salt mixture, add cheese or berries or chopped chocolate if I’m into it, and then turn it into a dough with one of the aforementioned dairy products. There’s always enough left coating the sides and bottom of the measuring cup to dab on top of the biscuits before they go into the oven. Honestly, aren’t biscuits the best? I have a bunch of versions on this site you could use, but I went ahead and posted a summation of what I did to get the Instagram biscuits over on Facebook (since it’s tricky to post actual recipes on Instagram).
Pulled Pork
AuthorJuliePreheat the oven to at 300F. Drizzle some oil into an ovenproof pot or Dutch oven set over medium-high heat. Place the pork shoulder in a large bowl and toss with the chili powder, paprika, brown sugar, cumin, and salt and pepper to taste. Brown the meat in batches, transferring it to a bowl or plate as you go. Add the onion to the pan and cook for a few minutes, until it starts to soften and loosen any browned bits in the bottom of the pan.
Return all the pork to the pan and add the chicken stock or beer—there should be enough to come about halfway up the side of the meat. Cover and braise for 3 hours, or until the pork is very tender. Pull the meat apart with two forks, adding enough barbecue sauce to moisten. Serve on soft buns or biscuits. Serves about 8.
Ingredients
Directions
Preheat the oven to at 300F. Drizzle some oil into an ovenproof pot or Dutch oven set over medium-high heat. Place the pork shoulder in a large bowl and toss with the chili powder, paprika, brown sugar, cumin, and salt and pepper to taste. Brown the meat in batches, transferring it to a bowl or plate as you go. Add the onion to the pan and cook for a few minutes, until it starts to soften and loosen any browned bits in the bottom of the pan.
Return all the pork to the pan and add the chicken stock or beer—there should be enough to come about halfway up the side of the meat. Cover and braise for 3 hours, or until the pork is very tender. Pull the meat apart with two forks, adding enough barbecue sauce to moisten. Serve on soft buns or biscuits. Serves about 8.
I do love pulled pork. I like to use up the tail ends of the jam jars at the back of the fridge, as part of the liquid: that and a couple splurts of liquid smoke. So good in the slow cooker!
Good idea! I like to add chopped fresh peaches, but I’ve never made it properly with the right cut of pork. I think I need to make this.
What do I do with the braising liquid left after the pork is cooked? Make a sauce??Sue
I just toss the pork with the liquid and add barbecue sauce… if there’s too much, I use it for soup, simmering beans, etc.!