1 pound cooked shredded pulled pork
1/2 cup bourbon
1 cup your favorite barbecue sauce (or see directions below)
1 cup ketchup
2 cans Pillsbury Grands biscuits
1/4 cup Worcestershire sauce
2 tablespoons olive oil or vegetable oil
2 tablespoons Grade B maple syrup
1 small red onion — minced
1 teaspoon Dijon mustard
6 garlic cloves — minced
kosher salt and freshly ground black pepper
1/4 teaspoon red chili flakes
Preheat the oven to 400°F.
Stir the shredded pulled pork and barbecue sauce together in a large mixing bowl. You may not need the entire cup of barbecue sauce; adjust to your taste.
Stretch each biscuit round so it stretches up the sides of each well in two standard 12-cup muffin tins, creating a biscuit “pocket.” Place 2-3 tablespoons of barbecued pulled pork in the center of each biscuit, pressing gently to make sure the pork fills the entire pocket.
Bake for approximately 20 minutes, until the biscuits are puffed and golden brown.
Remove the biscuits from the muffin tins and cool on a wire rack for 5-10 minutes before serving.
Heat the olive oil in a large, high-sided sauté pan or stockpot over medium-low heat. Add the onion and cook, stirring frequently, for 8-10 minutes until it is soft, translucent, and just starting to brown. Add the garlic, chili flakes, and bourbon, and cook for 1 minute more.
Stir in the ketchup, Worcestershire sauce, maple syrup, and mustard and bring to a simmer. Cook for approximately 15 minutes, stirring frequently, until the sauce thickens.
Season with salt and pepper to taste.
Serving Size : 16
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan