Pulled Pork Biscuit Muffins

Instructions

Barbecue Sauce:

• 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.

Biscuit Pockets

• 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.
• Add optional shredded cheddar cheese
• Remove the biscuits from the muffin tins and cool on a wire rack for 5-10 minutes before serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.