Pulled Pork Biscuit Sliders

So, I canned eight pounds of pork butt.  Now what?  I thought of making some into breakfast biscuit and gravy, which eventually evolved into this.

I decided to make these BBQ and cilantro, but you can totally use different flavors.  I found recipes that toast the split biscuits with cheese on them.  Some have just seasoned pulled pork with no sauce.  I thought I was out of BBQ sauce at first and almost used the Bibigo Korean sauce.  I'm out of sauce now, and really needed a bit more, but it's probably good that it isn't dripping everywhere.  You can go wild, also with any veggies you put on it.

While I did make the biscuits from scratch, and will repost the recipe from an earlier post here, a lot of the recipes I found used Grands.  I'm also going to post how to make the pulled pork, minus the whole pressure canning part.  Go ahead and use an Instant Pot if you have one.  Or open a can or two of shredded meat.  This day was largely about making an easy pantry meal for me.

Buttermilk Biscuits

2 C flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
*1/4 C cold shortening
*3/4 C buttermilk

1.  Preheat oven to 450º.  Line a baking sheet with parchment or a Silpat.

2.  In a bowl, combine flour, baking powder, baking soda, and salt.  Cut in shortening until it makes pea-sized flakes.

3.  Stir in buttermilk until almost combined.  It will make a wet, shaggy dough.  Knead gently several strokes, until uniform.

4.  Pat out into a rectangle 1/2" thick on the baking sheet.  With a knife or bench scraper, score the biscuits all the way down to the bottom.  I actually made 12 so they would be smaller, then saved the four corners for other uses.

5.  Bake 12-15 minutes, until lightly browned and set.  Cool on a rack, then break apart along the scoring lines.

Pulled Pork

1 lb pork butt or pork loin
salt to taste

A.  For stovetop, place meat in a saucepan slightly larger than the piece.  Sprinkle with salt and add one inch of water.  Bring to a simmer, cover, and cook at least 2 hours, until meat is falling apart when pricked with a fork.  If the water level dips, add as needed.

B.  For the oven, place meat in an oven-safe casserole.  Sprinkle with salt.  Add 1" of water.  Cover, either with a lid or foil.  Cook at 250º until fork-tender, about 2 hours.  Check the water level after an hour.

C.  For the slow cooker, place meat in cooker with 1" of water and sprinkle with salt.  Cook on low 6 hours or high for 3.

D.  For all pressure cookers, see manufacturer's instructions.

Once cooked and slightly cooled, shred with a fork.  Should produce 2-3 cups of meat.

Assembly

8 biscuits
2-3 C shredded meat
*1/4 C barbecue sauce
*1/2 C chopped cilantro
sliced onions or other sandwich garnishes

1.  In a pot, reheat meat with barbecue sauce and cilantro.

2.  Split biscuits and place on serving plate.

3.  Add meat to the bottom halves of the biscuits.  Top with onions or other favorite toppings.  Place biscuit top on the fillings and serve.

Difficulty rating  :-0 from scratch or π with premade biscuits and meat