-
1
For the pulled pork:
-
2
In a small bowl mix together all of the spices.
-
3
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.
-
4
Rub the spice mixture onto the pork.
-
5
Pour in the water and cover the crockpot.
-
6
Set the crockpot on low and cook for 5-6 hours or until the meat is cooked through and shreds easily.
-
7
Shred the pork with two forks then add the BBQ sauce into the crockpot and mix until the pork is coated.
-
8
Let the pork warm through for another 10 minutes before serving.
-
9
For the biscuits:
-
10
Preheat oven to 450 F. Line a baking sheet with parchment or a Silpat mat.
-
11
In a large bowl whisk together the dry ingredients (flour through salt).
-
12
Cut the butter into small cubes and incorporate them into the dry ingredients until it resembles coarse sand.
-
13
Whisk together the buttermilk and Greek yogurt in a small bowl then pour it into the flour and butter mixture.
-
14
Fold together until the dough comes together.
-
15
Turn the dough out on to a lightly floured surface and knead it a couple times until it comes together.
-
16
Pat the dough out into a 1 inch thick circle and use a 3 inch round cookie cutter to cut out the biscuits.
-
17
You can gather the dough scraps, press them together and make additional biscuits.
-
18
Put the biscuits onto the prepared baking tray.
-
19
Brush the tops of the biscuits with a little milk then place in the oven on the middle rack.
-
20
Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean.
-
21
Remove from oven.
-
22
Cool the biscuits on a wire rack slightly before serving.
-
23
Assembling the sandwich:
-
24
Cut the biscuits in half horizontally and place a few spoonfuls of the pork on one half.
-
25
Top the pork with more BBQ sauce, pickles, onion, etc.
-
26
if desired.
-
27
Enjoy!
-
28
Notes: The pulled pork keeps for several days in the fridge or you can freeze the extra meat for another meal.
