How to Make Pulled Pork Biscuits: A Comfort Food Classic
Slow-cooked meat meets flaky rounds and tangy slaw for a comforting, crowd-pleasing meal.
Pulled Pork Biscuits: The Ultimate Comfort Food Sandwich
Few dishes capture the heart and soul of Southern comfort food quite like pulled pork biscuits. Imagine rich, savory pulled pork slow-cooked to irresistible tenderness, tucked into warm, flaky homemade biscuits and topped with the fresh snap of cabbage slaw and punchy garnishes. Whether you’re planning a cozy winter supper, a special family brunch, or a crowd-pleasing game day menu, these pulled pork biscuit sandwiches bring down-home flavor to every occasion.
Why Pulled Pork and Biscuits Make the Perfect Pair
The beauty of this dish lies in its balance of textures and flavors: succulent pork teams up with the soft, buttery crumb of mini biscuits and the bright crunch of slaw and cilantro. Every bite delivers smoky, tangy, and herbal notes held together by that irresistible biscuit base. It’s comfort food, elevated.
- Customizable: Adjust slaw toppings or serve with various sauces for different moods.
- Make-ahead friendly: Both the pork and biscuits can be made ahead and assembled when ready to serve.
- Feeds a crowd: Perfect for parties, tailgates, picnics, or weekend gatherings.
Essential Ingredients for Pulled Pork Biscuits
The magic of these sandwiches depends on quality ingredients and a few classic techniques.
For the Pulled Pork
- 7 lb. pork shoulder roast (trimmed of excess skin and fat)
- 3 Tbsp. chili powder
- 1½ tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce (use your favorite style or brand)
- Water (to cover meat in slow cooker)
For the Mini Biscuits
- 5 cups all-purpose flour
- 2 Tbsp. baking powder
- 1½ tsp. salt
- 2 sticks unsalted butter (cold, cut into pieces)
- 2¼ cups buttermilk
For the Garnishes
- 14-ounce bag cabbage slaw (or freshly shredded green cabbage)
- 1 cup apple-cider vinegar
- 1 medium red onion
- 1 bunch fresh cilantro
Step-by-Step Directions
1. Cook the Pork
Prepare a flavor-packed pulled pork that becomes the heart of these sandwiches.
- Mix spices: In a small bowl, combine chili powder, kosher salt, and pepper. Rub this mixture thoroughly over the pork shoulder roast.
- Layer aromatics: In a 4- to 6-quart slow cooker, lay the sliced onion and minced garlic across the bottom.
- Assemble and cook: Set the seasoned pork roast atop the onions and garlic, pour in the barbecue sauce, and add enough water to just cover the meat (about 4 cups).
- Slow cook: Cover and cook on high for about 6 hours, until very tender and the meat falls apart effortlessly.
- Shred and finish: Transfer the pork to a platter. Strain the slow cooker liquid, keeping the onions. Return the pork and onions to the cooker, shred the meat using two forks, and stir in 2 more cups of barbecue sauce. Cook on high for about 8 more minutes to heat through and meld the flavors.
2. Make the Mini Biscuits
Fluffy mini biscuits are essential for soaking up all the juices and providing a tender vessel for the pulled pork.
- Heat oven: Preheat your oven to 450°F (232°C).
- Combine dry ingredients: In a large bowl, whisk the flour, baking powder, and salt.
- Cut in butter: Using a pastry blender or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs.
- Mix dough: Using a fork, gently stir in the buttermilk until a sticky dough just comes together. Don’t overmix.
- Knead lightly: Turn the dough onto a floured surface and knead 3–4 turns (just enough to bring it together).
- Shape and cut biscuits: Divide the dough into two balls. Pat each ball into a 1/2-inch-thick disk. Use a 2-inch cutter to stamp out biscuits, gently pressing scraps together as needed.
- Bake: Arrange biscuits 1 inch apart on a parchment-lined baking sheet. Bake until they’re golden and risen—about 15 minutes. Cool on a wire rack.
3. Prepare the Garnishes
Prepare fresh accompaniments that provide crunch and contrast.
- Toss cabbage slaw: In a bowl, toss the cabbage with apple-cider vinegar. Let it marinate for a few minutes for maximum flavor.
- Slice onion: Thinly slice the red onion for garnish.
- Prep cilantro: Pluck the leaves from a bunch of fresh cilantro; discard tough stems.
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4. Assemble the Sandwiches
- Use a fork to split each biscuit in half horizontally.
- Top the bottom half of each biscuit with a hearty spoonful (about 3 tablespoons) of the warm, saucy pulled pork.
- Garnish with the marinated slaw, a few red onion slices, and plenty of fresh cilantro leaves as desired.
- Replace the biscuit tops and serve immediately, napkins at the ready!
Tips and Tricks for Perfect Pulled Pork Biscuits
- Biscuit basics: Cold butter is critical for fluffy, flaky biscuits. Handle the dough minimally to keep the butter from melting before baking.
- Barbecue sauce options: Experiment with different styles (sweet, smoky, spicy, mustard-based) to tailor the flavor profile. Popular brands include KC Masterpiece and Sweet Baby Ray’s.
- Meat choices: Pork shoulder (also called Boston butt) is the cut of choice for tender, pull-apart texture, but boneless roasts work well too.
- Slow cooker alternatives: If short on time, you can use the oven or an Instant Pot to prepare the pork, adjusting cook times accordingly.
Nutrition Insights
| Component | Estimated Calories | Main Nutrients |
|---|---|---|
| Pulled pork (3-oz serving) | 200–250 | Protein, iron, fat |
| Mini biscuit | 120–150 | Carbohydrates, fat |
| Slaw & garnish (per serving) | 20–40 | Vitamins A/C, fiber |
Make-Ahead and Variations
- Make-ahead pork: The pork can be cooked up to two days in advance. Store in its juices for extra moisture and rewarm before assembling.
- Freeze-friendly: Both the pork and baked biscuits freeze well. Defrost, reheat, and finish with fresh garnishes.
- Crowd servings: Double or triple the recipe for large gatherings; keep warm in a slow cooker and set up a sandwich station.
- Other proteins: Substitute pulled chicken, beef, or even jackfruit for plant-based eaters.
Serving Suggestions
These pulled pork biscuits shine as the centerpiece of:
- Casual meals: Serve with baked beans, corn salad, or classic potato salad.
- Brunch: Top with a fried egg for a hearty start to the day.
- Party fare: Arrange mini biscuits on a platter with bowls of garnishes for DIY assembly.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought biscuits instead of making them from scratch?
A: Yes, you can use refrigerated biscuit dough for convenience, though homemade biscuits have a distinctive, tender flakiness that enhances the dish’s texture and flavor.
Q: How do I keep the pulled pork moist if making ahead?
A: Store the cooked pork in its own juices in an airtight container. When reheating, add a bit of extra barbecue sauce or water to help retain moisture.
Q: What barbecue sauce styles work best?
A: Sweet, smoky, or tangy sauces all work well. Kansas City–style is classic, but mustard-based or even spicy sauces can create delicious twists.
Q: Can I make this recipe gluten-free?
A: Substitute a 1:1 gluten-free flour blend in the biscuit recipe and check that your barbecue sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
Q: What’s the best way to serve leftover pulled pork biscuits?
A: Reheat gently in a low oven or microwave. Leftover pork can also be used in tacos, nachos, or over grits for a creative second meal.
Conclusion: Classic Comfort With Endless Customization
With its deeply flavorful pork, golden biscuits, and fresh slaw, this pulled pork biscuits recipe channels Southern charm while welcoming your own creative touch. Whether served for holidays, gatherings, or quiet nights at home, these sandwiches deliver satisfying comfort and vibrant flavor in every bite.
References
- https://www.plainchicken.com/pulled-pork-biscuit-bombs/
- https://www.countryliving.com/food-drinks/recipes/a3265/pulled-pork-biscuits-recipe/
- https://www.countryliving.com/food-drinks/g724/biscuit-recipes-0309/
- https://www.countryliving.com/food-drinks/g1680/pork-recipes/
- https://www.youtube.com/watch?v=MI-jLt879ZY
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