Pulled Pork Biscuit Sandwiches Recipe 455

Steps:

• Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
• If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
• Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
• Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
• Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
• Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
• Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
• Apply Mop Sauce every hour throughout the cooking time.
• In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
• To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
• Mop Sauce:
• Combine all the ingredients in a medium bowl and reserve.
• In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
• Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
• Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
• Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

Steps:

• In a 3-qt. slow cooker, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Cover and cook on low for 7 hours or until meat is tender. , Remove meat; shred with 2 forks. Return to slow cooker and heat through. Spoon 1/2 cup onto each bun. Serve with desired toppings.

Steps:

• Pulled pork: In a small bowl mix together all of the spices. Trim the fat and silver skin from the pork tenderloins (I used two 1 pound tenderloins and cut them in half) and place them in a crockpot. Rub the spice mixture onto the pork. Pour in the water and cover the crockpot. Set the crockpot on low and cook for 5-6 hours or until the meat is cooked through and shreds easily. Shred the pork with two forks then add the BBQ sauce into the crockpot and mix until the pork is coated. Let the pork warm through for another 10 minutes before serving. Biscuits: Preheat oven to 450 F. Line a baking sheet with parchment or a Silpat mat. In a large bowl whisk together the dry ingredients (flour through salt). Cut the butter into small cubes and incorporate them into the dry ingredients until it resembles coarse sand. Whisk together the buttermilk and Greek yogurt in a small bowl then pour it into the flour and butter mixture. Fold together until the dough comes together. Turn the dough out on to a lightly floured surface and knead it a couple times until it comes together. Pat the dough out into a 1 inch thick circle and use a 3 inch round cookie cutter to cut out the biscuits. You can gather the dough scraps, press them together and make additional biscuits. Put the biscuits onto the prepared baking tray. Brush the tops of the biscuits with a little milk then place in the oven on the middle rack. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean. Remove from oven. Cool the biscuits on a wire rack slightly before serving. Assembling the sandwich: Cut the biscuits in half horizontally and place a few spoonfuls of the pork on one half. Top the pork with more BBQ sauce, pickles, onion, etc. if desired. Enjoy! Notes: The pulled pork keeps for several days in the fridge or you can freeze the extra meat for another meal.