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.
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.
Pulled Pork Biscuit Muffins
Amount Per Serving
% Daily Value*
Total Fat19.11 g
Total Carbohydrate43.44 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.