Outdoor Cooking Primer - Slow Cooker Pulled Pork on Biscuit Buns

Here’s a SUPER easy idea for those big games, especially if you can’t, or don’t, want to fire up the smoker.

Pulled Pork and Slaw on Biscuit Buns

Here’s what all you will need:

One pork butt roast (ours was about 7 pounds)
Olive Oil (we used chili-flavored)
salt
pepper
Uncle Buck’s Pork Rib Rub
½ large onion, cut into ¼-½" slices
Canned buttery biscuits - “Grand” style!
One bag pre-chopped cole slaw mix  (or about 4 cups of shredded/chopped cabbage)
2/3 C sugar (or sugar substitute)
2/3 C mayo (we use salad dressing)
2 Tbsp + 1 tsp cider vinegar
2 Tbsp + 1 tsp vegetable oil
celery seed
celery salt
smoked paprika
garlic powder

For the meat:

Cover the bottom of your slow cooker with the onion slices.

Take the roast and season it with salt and pepper (amount to your liking). Heat olive oil (about two circles around the pan) in a large pan and sear the roast on all sides. Transfer the roast to the slow cooker. Season it on all sides with the Uncle Buck’s Pork Rib Rub. Cook on high for one hour, then low for 8 hours.

For the slaw:

Put your cabbage in a large bowl. In a separate smaller bowl, whisk together 2/3 cup sugar substitute, 2/3 cup mayo/salad dressing, vinegar and oil to make your dressing. Add a pinch of celery seed, ¼ tsp celery salt, a shake or two of smoked paprika, and a pinch of garlic powder. Pour it over the slaw, tossing with a fork until the cabbage is well-covered. Cover and refrigerate.

For the “buns:”

Take each biscuit and smash it out as much as you can into a big circle. Cook according to package instructions. When they are done, use two to make your “bun” OR cut each one in half if you’d like the bun halves to be a bit thinner.

Slider Alternative - DON’T mash out the biscuits, but use them regular sized to make sliders.
 

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