The Classic Recipe
Biscuit, pulled pork, coleslaw, and BBQ sauce
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Ingredients
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Biscuit
Pulled Pork
Coleslaw
Method
Biscuit
- 1
Prepare the Biscuit Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
- 2
Cut in the Butter
Add the unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
- 3
Add Milk
Pour in the milk gradually, stirring until a soft dough forms. Do not overmix.
- 4
Shape and Bake the Biscuits
Turn the dough onto a floured surface, knead gently a few times, then roll out to about 1-inch thick. Cut into rounds and place on a baking sheet. Bake at 425°F (220°C) for 12-15 minutes or until golden brown.
Pulled Pork
- 5
Prepare the Pork
Rub the pork shoulder with smoked paprika, garlic powder, onion powder, black pepper, and salt. Place in a slow cooker.
- 6
Add Liquid
Pour apple cider vinegar over the pork. Cover and cook on low for 8-10 hours, or until the pork is tender and easily shredded.
- 7
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in BBQ sauce to taste.
Coleslaw
- 8
Mix the Vegetables
In a large bowl, combine shredded cabbage and carrots.
- 9
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Combine and Chill
Pour the dressing over the cabbage and carrots. Toss to combine. Refrigerate for at least 30 minutes before serving.
