Best Pulled Pork Chili In Biscuit Bowls Recipes

PULLED PORK CHILI IN BISCUIT BOWLS

Steps:

• Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
• Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
• TO MAKE BISCUITS: Preheat oven to 350°F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
• Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
• Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
• SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.

PULLED PORK BISCUIT SANDWICHES RECIPE - (4.5/5)

Steps:

• Pulled pork: In a small bowl mix together all of the spices. Trim the fat and silver skin from the pork tenderloins (I used two 1 pound tenderloins and cut them in half) and place them in a crockpot. Rub the spice mixture onto the pork. Pour in the water and cover the crockpot. Set the crockpot on low and cook for 5-6 hours or until the meat is cooked through and shreds easily. Shred the pork with two forks then add the BBQ sauce into the crockpot and mix until the pork is coated. Let the pork warm through for another 10 minutes before serving. Biscuits: Preheat oven to 450 F. Line a baking sheet with parchment or a Silpat mat. In a large bowl whisk together the dry ingredients (flour through salt). Cut the butter into small cubes and incorporate them into the dry ingredients until it resembles coarse sand. Whisk together the buttermilk and Greek yogurt in a small bowl then pour it into the flour and butter mixture. Fold together until the dough comes together. Turn the dough out on to a lightly floured surface and knead it a couple times until it comes together. Pat the dough out into a 1 inch thick circle and use a 3 inch round cookie cutter to cut out the biscuits. You can gather the dough scraps, press them together and make additional biscuits. Put the biscuits onto the prepared baking tray. Brush the tops of the biscuits with a little milk then place in the oven on the middle rack. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean. Remove from oven. Cool the biscuits on a wire rack slightly before serving. Assembling the sandwich: Cut the biscuits in half horizontally and place a few spoonfuls of the pork on one half. Top the pork with more BBQ sauce, pickles, onion, etc. if desired. Enjoy! Notes: The pulled pork keeps for several days in the fridge or you can freeze the extra meat for another meal.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.