RecipesBBQ Pork Shoulder with Cheddar-Cumin Biscuits
BBQ Pork Shoulder with Cheddar-Cumin Biscuits
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
2-3 lbs pork shoulder
salt, to taste
Founders & Farmers canola oil, for cooking
2-3 cups beef or chicken stock
1/2 cup Cal & Gary's BBQ Sauce (or to taste)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp Founders & Farmers cumin
1/4 tsp salt
1/2 - 1 cup grate aged cheddar
1 cup heavy (whipping) cream
How to make it
Preheat the oven to 300˚F.
Pat the pork dry with paper towel and sprinkle with salt.
Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Add enough stock to come about halfway up the side of the meat. Cover and cook for 3 hours, or until the meat is tender enough to pull apart with tongs or two forks.
Shred the meat, adding the barbecue sauce and tossing to combine.
Stir together the flour, baking powder, cumin and salt.
Add the cheese and toss to combine, then add the cream and stir just until the dough comes together.
Pat about an inch thick and cut into wedges, squares or rounds. Transfer onto a parchment-lined baking sheet and if you like, brush the tops with a bit more cream
Turn the oven up to 425˚F and bake for 15-20 minutes, or until golden.