Spicy Shredded Pork Biscuits

These little sliders were definitely the biggest hit of the party spread I alluded to yesterday. Surprisingly, they were also one of the easist things to make, thanks to my trusty CrockPot. 

The CrockPot lives on the top of the fridge at our house, pushed towards the wall and completely invisible to people under six feet tall (so, me).  I rarely remember it is there, and when I do, I usually determine getting the stepstool needed for retrieval to be too much of an effort.  Well, I should really get over myself on this one, because the effort it takes to get the stepstool is NOTHING, since once the CrockPot is on the counter, cooking becomes effortless.  This whole dish took about 10 minutes of actual work, if that.

The recipe for the pork came from The Pioneer Woman, but I altered the method.  I promise, the whole thing will sound completely bizarre, but you will thank me when you are eating.

For the actual sliders, I used biscuits, piled on some pork, and topped with bread and butter pickles.  It was heavenly, but I can imagine this pork would be wonderful in so many ways.  Sandwiches with cole slaw, tacos, pulled pork nachos.  Whatever you can dream. 

Please note, the recipe below calls for making the pork the DAY BEFORE you will serve it.

Spicy Shredded Pork

Adapted from The Pioneer Woman

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 1 20oz bottle Dr. Pepper
  • Salt And Freshly Ground Black Pepper

Cut the onion into large chunks, and place in the bottom of the CrockPot.  Salt and pepper the pork butt, and place, fat side up, on top of the onions. Pour the can of chipotles on top of the pork.  Pour Dr Pepper around the pork.  Place lid on slow cooker and set at low for 8-10 hours.  You do not need to do ANYTHING during these hours except occasionally comment about how good your kitchen smells.

When the pork is done, remove from the CrockPot.  It should be falling apart by now.  Place on a cutting board and shred with two forks, removing any large pieces of fat.  Place in a covered container and refrigerate while you prepare the sauce.

There are two ways to make the sauce out of the drippings left in the CrockPot.  You can either skim off the fat, or chill it.  I chose to chill, and this is how it works.

  • Place all the pan drippings, chunks of onion and chipotle, whatever, into a large bowl or plastic container.  Cover and refrigerate overnight.  All the fat will rise to the top of the container and harden.  Discard all the hardened fat (I realize this is gross), and pour the remaining liquid into a pot to heat up.  Once warm, strain out the chunks, saving the liquid in the pot.  Add the pork and heat together until warmed through. 

You can add a bit of your favorite barbecue sauce if the pork is not saucy enough for you. I thought it was great without!

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