BBQ Pulled Pork Sliders

Forget the chips and dip. You can make an easy appetizer for your Super Bowl party with delicious pulled pork and mouth-watering biscuits. Chef Wade Burch of Perle on Maple shares the recipe.

BBQ Pulled Pork Sliders  

Bacon and Cheddar Buttermilk Biscuits

2 cups flour
3 tsps baking powder
¾ tsp salt
1 TBSP sugar
5 TBSPs cold butter, cut into cubes (or use a cheese grater)
2 TBSPs cold shortening
1 cup cold buttermilk, plus an extra 3 TBSP in case you need it
3 slices of bacon, cooked and crumbled
¾ cup shredded cheddar cheese
1 TBSP fresh chives, chopped
1 TBSP melted butter for brushing on top

Preheat your oven to 450 degrees. Line your baking sheet with parchment paper, silpat, or aluminum foil, dull side up.

In a large bowl, mix the flour, baking powder, salt, and sugar together until combined. With a fork or pastry blender, cut the butter and shortening into the flour mixture until each piece is coated and the size of small peas.

Add bacon, cheese, and chives and mix until combined.

Make a well in the center of the flour mixture and pour in one cup of the buttermilk. Gently mix it around until it's combined. If the dough doesn't look wet, add in the extra 3 TBSPs of buttermilk to moisten it. You don't want it runny, just visibly moist.

Flour your surface and gently place your dough on top. Dust the top of the wet dough with a little more flour ensuring that your fingers don't stick into the dough. Bring the dough together with your hands, gently, for about 10 seconds. Flatten into a 1-1 ½ inch thick circle. Cut dough into biscuits using a floured glass or biscuit cutter (I used a 2½ inch). Do not twist cutter when cutting; this crimps the edges of the biscuit and hinders rising.

Place each biscuit on the lined baking sheet, so that the sides are barely touching. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and brush with melted butter.

Makes 6 large biscuits or 12 slider size biscuits

Instant Pot BBQ Pulled Pork

4 tablespoons light brown sugar
2 teaspoons smoked paprika
1 teaspoon mustard powder
2 teaspoon granulated onion
Kosher salt and freshly ground pepper
One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
2 teaspoons vegetable oil or bacon fat if you have it
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons ketchup
12 bacon cheddar biscuits
1 cup barbecue sauce, for serving
4 cups coleslaw, for serving

Combine paprika, mustard powder, granulated onion, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes per batch. Alternatively you can sear on high heat in a large cast iron skillet to speed up the process and get a better sear.  Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate. 

Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, ketchup, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl. 

Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt. 

Meanwhile, use 2 forks to shred the pork in to small chunks. 

Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve on the cheddar bacon biscuits buns with barbecue sauce and coleslaw either on it or on the side as your taste suits.

Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.