Pulled Pork Biscuit Sliders with Mustard Slaw

It’s hard to find a more comforting food than a biscuit. Whether it’s breakfast, lunch, or dinner, a flaky biscuit right out of the oven is like a back massage after a long day.

What if you pulled a batch of warm, cheddar and chive biscuits out of the oven, cut one open, and loaded it with tender pulled pork? What if you then tossed a big bowl of tangy mustard slaw and spooned some over the pulled pork so that ribbons of crunchy cabbage fell over the edges of the biscuit?

I’d say that you just made a masterpiece. Here’s the recipe below.

 

 

 

Makes: about 1 dozen sliders

Prep time: 15 minutes (doesn’t include homemade biscuit time)

Cook time: 20 minutes 

Total time: 35 minutes

The Ingredients

1 pound pulled pork

4 tablespoons barbeque sauce

1/2 medium red onion, in paper thin slices

Two small Napa cabbages AND 1 cup shredded carrots (I get these pre-shredded!) OR get a slaw mix in the grocery store!

1/3 cup apple cider vinegar

1/3 cup extra virgin olive oil

3 heaping tablespoons grainy Dijon mustard

2 tablespoons honey

Pre-made biscuit dough baked off OR homemade biscuit recipe: https://tastefullygrace.com/2018/03/27/savory-sharp-cheddar-biscuits/

 

 

The Steps

Biscuits: make the homemade biscuits linked above or buy pre-made biscuit dough and bake them off!

For the pulled pork: preheat oven to 200 degrees. Toss pulled pork with a few tablespoons of BBQ sauce to keep moist. Heat just until warm in an aluminum foil package.

Slaw: slice cabbages cross wise in 1/2 inch slices. Add cabbage, red onion, and carrots to a large glass bowl. If you have a pre-made slaw mix, just add red onion to it! In a medium bowl, whisk together 1 heaping tablespoon mustard, 1 tablespoon honey, apple cider vinegar, and extra virgin olive oil. Add whisked dressing to slaw, tossing and seasoning with salt and pepper. Let slaw marinate at room temperature for 30 minutes if possible

To assemble: cut warm biscuit in half. Generously add pulled pork to the bottom half, and then pile high with slaw. If you have time, whisk together a 2 tablespoons grainy Dijon mustard and a teaspoon natural honey to slather on the biscuit for an extra touch.

Eat immediately. Repeat until stuffed.

 

 

 

The Steps with Pictures

Biscuits: make the homemade biscuits linked above or buy pre-made biscuit dough and bake them off!

For the pulled pork: preheat oven to 200 degrees. Toss pulled pork with a few tablespoons of BBQ sauce to keep moist. Heat just until warm in an aluminum foil package.

Slaw: slice cabbages cross wise in 1/2 inch slices. Add cabbage, red onion, and carrots to a large glass bowl. If you have a pre-made slaw mix, just add red onion to it! In a medium bowl, whisk together 1 heaping tablespoon mustard, 1 tablespoon honey, apple cider vinegar, and extra virgin olive oil. Add whisked dressing to slaw, tossing and seasoning with salt and pepper. Let slaw marinate at room temperature for 30 minutes if possible

To assemble: cut warm biscuit in half. Generously add pulled pork to the bottom half, and then pile high with slaw. If you have time, whisk together a 2 tablespoons grainy Dijon mustard and a teaspoon natural honey to slather on the biscuit for an extra touch.

Eat immediately. Repeat until stuffed.

 

 

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