Trim 7 pound pork shoulder roast of any excess skin and fat. In a smal bowl, combine 3 Tbspns chili powder, 1 1/2 tsp salt, and 1 tsp freshly ground pepper and rub mixture all over pork roast until thoroughly coated. Place 1 sliced large onion and 4 minced garlic cloves in bottom of a 4 to 6 quart slow cooker, then add roast and 1 cup barbecue sauce. Pour water over roast until covered, about 4 cups.
Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink. reserving onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups barbecue sauce. Cook on high until heated, about 8 minutes.
To make mini biscuits, preheat oven to 450 F. In a large bowl, stir 5 cups all-purpose flour, 2 Tbspons baking powder, and 1 1/2 tsps salt. Using a pstry blender, cut in 2 sticks unsalted butter until mixture resembles coarse meal. Using a fork, stir in 2 1/4 cups buttermilk just until dough forms. Knead 3 to 4 turns on a lightly floured surface and divide into 2 equal balls dough. Pat 1 ball dough into 1/2-inch-thick disk and cut out biscuits using a 2-inch cutter 9gathering and incorporating scraps until all dough has been used. Repeat with remaining ball dough. Place biscuits 1 inch apart on parchment-lined baking sheets. Bake until golden and fluffy, about 15 minutes. Transfer to a wire rack to cool.
Meanwhile, prepare garnishes- In a small bowl, toss one 14 ounce bag cabbage slaw with 1 cup apple cider vinegar; set aside. Thinly slice 1 medium red onion, and then remove leaves from 1 bunch fresh cilantro; set aside.
Serving
Suggestions
To assemble sandwiches, split mini biscuits with a fork and top each with about 3 Tbspns pork. Garnish with slaw or cilantro and red onion, if desire
Originally Submitted
7/22/2010
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