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Pulled Pork Biscuit Pot Pie

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Pulled Pork Biscuit Pot Pie
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  • Prep 30 min
  • Total 8 hr 55 min
  • Ingredients 11
  • Servings 12
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Brace yourself; things are about to get delicious. Pork shoulder gets slow-cooked, shredded and mixed with barbecue sauce plus baked beans, then topped with garlic-butter biscuits and baked into a pot pie. Serve with coleslaw for a picnic-perfect meal you can eat year-round.
By Pillsbury Kitchens
Updated Sep 11, 2018

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 lb boneless pork shoulder roast, trimmed of visible fat
  • 1 tablespoon vegetable oil
  • 1 jar (18 oz) barbecue sauce
  • 1 can (16 oz) original baked beans seasoned with bacon and brown sugar
  • 1/4 cup butter, melted
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
  • 1 cup shredded Cheddar cheese (4 oz)

Steps

  • 1
    Spray 4-quart slow cooker with cooking spray; add onions to slow cooker. In small bowl, mix salt, pepper and 1/2 teaspoon of the garlic powder. Rub pork with oil, then salt mixture. Heat 10-inch nonstick skillet over medium-high heat; brown pork in skillet 2 to 3 minutes on each side. Transfer to slow cooker; cover and cook on Low heat setting 7 to 8 hours or until pork is tender.
  • 2
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Carefully transfer pork to large cutting board; strain onions from cooking juices, and set aside. Discard cooking juices. Shred pork with 2 forks; discard fat and cartilage.
  • 3
    Transfer shredded pork and onions to 4-quart saucepan; stir in barbecue sauce and baked beans. Heat on medium-high heat 2 to 4 minutes, stirring frequently, until mixture is bubbling and thoroughly heated. Transfer to baking dish.
  • 4
    In small bowl, mix melted butter and remaining 1/2 teaspoon garlic powder. Separate dough into 8 biscuits, and cut each into 6 pieces. Transfer to large resealable food-storage plastic bag, and add butter mixture. Seal bag; shake to coat biscuit pieces. Place on top of hot pork mixture in baking dish.
  • 5
    Bake 30 to 35 minutes or until biscuits are deep golden brown. Sprinkle cheese on tops of biscuits; return to oven until cheese is melted, 1 to 2 minutes.

Tips from the Pillsbury Kitchens

  • tip 1
    Save time by making the pork the day before. Cover and refrigerate overnight. The next day, make sure pork, barbecue sauce and bean mixture is thoroughly heated before topping with biscuit dough to ensure biscuits completely bake through.
  • tip 2
    Serve with a side of coleslaw to complete your pulled pork meal.

Nutrition Information

560 Calories, 28g Total Fat, 31g Protein, 47g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
63%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
1170mg
49%
Potassium
590mg
17%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
10%
Sugars
24g
Protein
31g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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