Bbq Biscuit Recipe

Prepare pork and rub

Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and mustard powder in a small bowl. Rub vegetable oil over the pork then massage the dry rub all over, coating completely. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor.

Smoke the pork

Preheat your smoker to 225°F (107°C). Place a pan with 1 cup water in the smoker to maintain humidity. Place pork fat-side up on the smoker grates. Smoke until internal temperature reaches 165°F (74°C), approximately 4–6 hours depending on size, spritzing every 45–60 minutes with apple cider vinegar to keep the surface moist and encourage smoke adhesion.

Wrap and finish

When the pork hits about 165°F (74°C) and has a good mahogany bark, tightly wrap it in foil or butcher paper (optionally with a splash of apple cider vinegar). Return to smoker and continue cooking until the internal temperature reaches 195–205°F (90–96°C) and it’s probe-tender, about 2–4 more hours.

Rest and pull

Remove the pork from the smoker and let rest, wrapped, for 45–60 minutes. Unwrap and transfer to a cutting board. Using two forks or meat claws, shred the pork, discarding excessive fat and cartilage. Reserve 1/2 cup of the cooking juices for the sauce if desired.

Combine apple cider vinegar and water in a small saucepan over medium heat. Add brown sugar, corn syrup (if using), kosher salt, black pepper, red pepper flakes, hot sauce, and yellow mustard. Whisk to dissolve sugar and bring to a gentle simmer.

Simmer for 6–8 minutes, stirring occasionally, until slightly reduced and well blended. Taste and adjust seasoning: more sugar for sweetness, more vinegar for tang, or more red pepper flakes for heat. Remove from heat and cool slightly.

Toss about 2–3 cups of shredded pork with 1/2 to 3/4 cup of the sauce (adjust to taste) to coat. Reserve extra sauce for serving.

In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, kosher salt, and black pepper until smooth.

Add green cabbage, red cabbage, carrot, and green onion. Toss thoroughly to coat. Taste and adjust seasoning (add a touch more vinegar or sugar if needed). Chill at least 20 minutes to let flavors meld. Drain any excess liquid before assembling if very watery.

Preheat oven to 350°F (175°C) if reheating or toasting biscuits. Brush biscuit tops and cut sides with melted butter. Place on a baking sheet cut-side up and warm in the oven for 6–8 minutes until heated through and golden.

To assemble each BBQ Biscuit: split a warm biscuit in half. Spoon about 3/4 to 1 cup (adjust by biscuit size) of sauced pulled pork onto the bottom half. Top pork with 2–3 tablespoons of house slaw. Add an optional pickle or jalapeño slice. Crown with the biscuit top and serve immediately with extra Carolina sauce on the side.

Serve: Makes 8 biscuits. Provide extra sauce and pickles on the side for guests who want more tang or heat.