Good Monday morning folks!
Michelle and I have put together a full meal menu for you today, Pulled Pork Cheddar Cheese Biscuit Sliders with Asian Cole Slaw. Michelle and I have been talking about a number of “southern” food ideas this summer for the blog and as a result we came up with this. Truth be known….I need some left over pulled pork for last weeks Brunswick Stew and this fit that bill. Since the Asian Cole slaw was going to be a big part of this I decided to make the pulled pork with a base of Asian spice. I adapted this recipe to use in my slow cooker pulled pork for this post. The cheddar biscuits were an adaptation of Michelle’s buttermilk biscuit recipe, which the family periodically begs her to make. The Asian Cole Slaw is one that I got off of Food Network, the only difference is I used thinly sliced fresh green cabbage, fresh red cabbage, a sweet onion instead of a red onion (Michelle is not a huge fan of onions so I used a milder one.), and I did not add the sesame seeds. I did not have any to add.
The sequence of cooking is do the pork, then do the cole slaw, then cook the biscuits. Timing is not critical until you get to the biscuits, they should be just hot out of the oven when you go to pile the pork on.
Pulled Pork Cheddar Cheese Biscuit Sliders with Asian Cole Slaw
- 5 lb Pork Butt or shoulder
- 1 tablespoon canola oil
- 1 cup soy sauce
- 1/2 cup Brown sugar ( i used the Splenda brand)
- 1 medium onion sliced
- 1 tablespoon Korean red pepper powder
- 2 cloves garlic crushed
- 1/2 cup Cream Sherry
- 1 tablespoon Chinese Five Spice
- 1/4 cup hoisin sauce
- 1/2 cup ketchup
- 2 tablespoons honey
- salt and fresh ground pepper to taste
- 4 cups self-rising flour (or 4 cups all-purpose flour with 4 teaspoons baking powder and 1 teaspoon salt mixed in)
- 1 cup (1 stick) butter, cold and cut into 8 pieces
- 2 cups whole buttermilk
- 2 cups cheddar cheese, grated
- Coat the pork on all sides with the canola oil.
- Dust with the Korean red pepper powder, salt and pepper.
- In a large skillet, brown all sides of the pork then transfer to the slow cooker.
- De-glaze the skillet with the vinegar and pour over the pork.
- Add the remaining pulled pork ingredients, and set the slow cooker to low to cook for 8 hours or high to cook for 6 hours.
- Once the pork is done, use 2 forks to pull the meat apart and remove the bone.
- Return to slow cooker and keep warm till ready to serve.
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment. Cut the butter into the flour using a pastry blender or a fork until the mixture resembles corn meal.
- Stir in the cheese.
- Pour in the buttermilk and stir with a fork just until the dough comes together. Lay the dough on a large floured cutting board. Fold and knead several times until dough becomes smooth and is no longer sticky. Do not over stir or over knead or you biscuits will be tough and won’t rise well. You should only fold and knead 4 or 5 times.
- Cut dough with a biscuit cutter of desired size and shape – I used a glass about 3 inches in diameter for these, which gave me ten large biscuits
- Place on prepared baking sheet.
- Bake for approximately 20 minutes or until golden.
This was a easy Sunday meal. The biscuits were a bit large but very tasty covered with the pulled pork and topped with the Asian Slaw. Give it a shot and let me know how you like it.