Pulled Pork Biscuit Muffins

With just three ingredients, these pop-and-serve biscuits are a simple way to use up extra pulled pork—but if your fridge is sadly lacking in leftover pork shoulder, the soft, steamy biscuits are just as lip-smacking with leftover rotisserie chicken or shredded chicken thighs.

Casey Barber

Pulled Pork Biscuit Muffins

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    1 pound cooked shredded pulled pork 1/2 cup bourbon
    1 cup of your favorite barbecue sauce (don't have a favorite? try the recipe that follows) 1 cup ketchup
    2 cans Pillsbury Grands biscuits 1/4 cup Worcestershire sauce
    2 tablespoons olive oil or vegetable oil 2 tablespoons Grade B maple syrup
    1 small red onion, minced 1 teaspoon Dijon mustard
    6 garlic cloves, minced kosher salt and freshly ground black pepper
    1/4 teaspoon red chili flakes


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    • 1

      Preheat the oven to 400F.

    • 2

      Stir the shredded pulled pork and barbecue sauce (directions for barbecue sauce start with step 6) together in a large mixing bowl. You may not need the entire cup of barbecue sauce; adjust to your taste.

    • 3

      Stretch each biscuit round so it stretches up the sides of each well in two standard 12-cup muffin tins, creating a biscuit “pocket.” Place 2-3 tablespoons of barbecued pulled pork in the center of each biscuit, pressing gently to make sure the pork fills the entire pocket.

    • 4

      Bake for approximately 20 minutes, until the biscuits are puffed and golden brown.

    • 5

      Remove the biscuits from the muffin tins and cool on a wire rack for 5-10 minutes before serving.

    • 6

      Heat the olive oil in a large, high-sided sauté pan or stockpot over medium-low heat. Add the onion and cook, stirring frequently, for 8-10 minutes until it is soft, translucent, and just starting to brown. Add the garlic, chili flakes, and bourbon, and cook for 1 minute more.

    • 7

      Stir in the ketchup, Worcestershire sauce, maple syrup, and mustard and bring to a simmer. Cook for approximately 15 minutes, stirring frequently, until the sauce thickens.

    • 8

      Season with salt and pepper to taste.

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