I made this last night at the suggestion of my friend Dylan and it turned out just as amazing as he said it would. It’s a super easy recipe that’s akin to Sandra Lee’s “Semi-Homemade”.
I went for a total comfort food meal and served it with mashed sweet potatoes and brown sugar brussel sprouts. This served 5 of us and there were still leftovers.
Slow Cooker Pork BBQ
2 lbs pork shoulder (pork tenderloin could also be used and would be much leaner, but that’s not what we’re going for, right?)
1 small yellow onion, chopped
Root beer (I used a 1/2 liter)
1 bottle of barbeque sauce (next time I would likely make my own, but I was on a time crunch)
2 rolls of flaky biscuit dough (I suppose it doesn’t have to be flaky, but I only like flaky biscuits)
In a slow cooker, cover the pork shoulder and chopped onion until completely submerged with root beer. This took about 1/2 a liter but it could vary depending on the shape and size of your pork shoulder. Cook on low for 7 hours.
Drain root beer from slow cooker (I poured over a colander). Put the pork and onion back into the slow cooker and tear apart with 2 forks. It should basically fall apart on its own at this point. Cover with 1 bottle of barbeque sauce and cook for another hour on low.
Roll out the biscuit dough on a floured surface and with a rolling pin that’s been prepped with flour. I tried to get the biscuit dough really thin so that it would result in a good biscuit to barbeque ratio. Cut the dough into circles. In the center of each biscuit dough circle, plop a little barbeque. This takes less barbeque than you expect. Pinch the dough at the top.
Bake at 400 degrees for 10 minutes or until golden brown. Serve immediately. Enjoy!!