Your go-to BBQ main and side are all in one dish with this easy, savory cobbler.
Barbecue Pork and Biscuit Cobbler
Maes 6 to 8 servings
Ingredients
- 1 (3- to 4-pound) boneless pork shoulder (Boston butt)
- ¼ cup barbecue dry rub
- 1 cup sliced white onion
- 2 tablespoons vegetable oil
- 2 cups barbecue sauce, divided
- ½ cup lager
- ¼ cup light brown sugar
- 2 tablespoons apple cider vinegar
- 2 cups self-rising flour
- ½ teaspoon kosher salt
- 1 teaspoon granulated sugar
- ¼ teaspoon baking soda
- 10 tablespoons cold unsalted butter, cubed and divided
- ½ cup shredded Colby-Jack cheese
- ¼ cup finely chopped pickled jalapeño, patted dry
- 1 cup cold buttermilk
- Garnish: pickled jalapeño slices
Instructions
- Thoroughly coat pork with dry rub. Let stand at room temperature for 15 minutes. Line bottom of a 6-quart slow cooker with onion slices.
- In a large skillet, heat oil over medium-high heat. Add seasoned pork and brown on all sides, about 3 minutes per side. Place pork on top of onion in slow cooker.
- In a small bowl, combine 1 cup barbecue sauce, lager, brown sugar, and vinegar. Pour over pork.
- Cover slow cooker with lid and cook on low for 8 to 9 hours, high for 6 to 7 hours, or until an instant-read thermometer registers 205° and pork easily pulls apart with a fork. Transfer pork to a rimmed baking sheet or carving board; let stand for 10 minutes.
- Preheat oven to 425°. Spray a 2-quart baking dish with cooking spray.
- Skim fat from cooking liquid in slow cooker and discard. Pour skimmed liquid into bottom of prepared dish. Stir in remaining 1 cup barbecue sauce. Shred pork with a fork and add to sauce in dish, stirring to combine.
- In a large bowl, whisk together flour, salt, granulated sugar, and baking soda. Using a pastry blender, two forks, or your fingers, cut in 8 tablespoons cold butter into flour mixture until it forms coarse crumbs. Add cheese and chopped jalapeños, tossing to combine. Using a fork, stir in cold buttermilk until a shaggy dough forms. Using a greased ¼ cup dry measuring cup, evenly scoop 9 balls of dough onto prepared pork.
- Bake until biscuits are cooked through and golden brown, 24 to 28 minutes, covering with foil to prevent excess browning after18 minutes.
- In a small saucepan, melt remaining 2 tablespoons butter over low heat. Brush melted butter on biscuits. Let cool for 5 minutes before serving. Garnish with jalapeño, if desired.
Notes
KITCHEB TIPS
You can use other mix-ins besides pickled jalapeños, such as chopped green onion.
We used a sweet barbecue sauce in this recipe, but you can use whatever style of sauce you like.
You can use other mix-ins besides pickled jalapeños, such as chopped green onion.
We used a sweet barbecue sauce in this recipe, but you can use whatever style of sauce you like.
