Jason’s Smoked Pulled Pork Biscuit Sliders with Bourbon Peach BBQ Sauce

Ingredients:

• Swift Petite Pork Shoulder
• 1 Tbsp kosher salt
• 2 Tbsp vegetable oil
• 2 Tbsp jalapeno pepper finely diced (can or fresh)
• 1⁄4 C bourbon
• 1 lb fresh peaches or use frozen diced into chunks 1⁄2 cup of water
• 3⁄4 C brown sugar
• 2 Tbsp molasses

Pork Rub Ingredients:

• 3 Tbsp light brown sugar
• 3 Tbsp smoked paprika 2 tbsp chili powder
• 1 tsp garlic powder
• 2 tsp fresh ground pepper
• 2 tsp coriander powder

Bourbon Peach BBQ Sauce:

• 2 Tbsp vegetable oil
• 2 Tbsp jalapeño pepper finely diced (can or fresh)
• 1⁄4 C bourbon
• 1 lb fresh peaches or use frozen diced into chunks 1⁄2 cup of water
• 3⁄4 C brown sugar
• 2 Tbsp molasses
• 2 Tbsp tomato paste
• 1⁄4 C ketchup
• 1⁄4 C apple cider vinegar
• 2 Tbsp balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1/8 cayenne pepper

Biscuits:

• 4 C all-purpose flour
• 3 3/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 4 1/2 Tbsp cold butter cut in small pieces
• 6 Tbsp nonfat Greek yogurt
• 1 1/2 C low fat buttermilk

Directions:

1. Preheat the smoker to 225°F.
2. Add your rubbed Swift Pork Shoulder to the smoker and smoke for approximately 6.5-8 hours until the internal temperature of the meat gets to 165°F.
3. At 165°F, double wrap the shoulder in tin foil tightly and smoke for approximately 2 more hours until the internal temperature of the meat is 195°F.
4. Take the shoulder off the smoker at 195°F and let it rest wrapped (preferably in a cooler to keep the heat in and keep the meat moist) for approximately 1.5-2 more hours.
5. In a large bowl or pan, unwrap the shoulder and start pulling the meat apart with meat claws (ideally) or use your hands (but wear protective gloves so you don’t burn your hands). You want to be somewhat gentle with the meat so it doesn’t become too mushy. The desired end result is chunky shreds of pulled pork!
6. Combine all ingredients needed for the rub and mix well. Rub the pork shoulder generously with the mix. You can refrigerate overnight or start cooking right away.
7. For the bourbon peach sauce, grab a sauce pot on and place on medium heat, add the oil and jalapeno peppers and cook them till soft for about 3-5 mins.
8. Add in the bourbon and let it cook for another 5 minutes to evaporate down a bit.
9. Add the peaches and stir them in.
10. Add the rest of the ingredients and stir until fully combined on medium heat, once it starts to boil reduce the heat to simmer.
11. Simmer the sauce for another 5-10 mins so it thickens.
12. Remove from heat and let sit until ready to serve.
13. You can refrigerate until ready to use and warm up slightly before assembling the pulled pork.
14. For the biscuits, preheat the oven to 450°F.
15. Line a baking sheet with parchment paper or a Silpat mat.
16. In a large bowl, whisk all the dry ingredients together.
17. Cut the butter into small pieces and incorporate it into the dry ingredients until it resembles coarse pebbles.
18. Whisk together the buttermilk and Greek yogurt and pour slowly into the flour mixture.
19. Fold together until the dough comes together.
20. Turn the dough out onto a lightly floured surface and knead it a couple of times until it comes together. Don’t over knead it.
21. Pat the dough out into a 1-inch-thick circle and use a 3-inch round cookie cutter to cut out the biscuits.
22. Brush the tops of the biscuits with a little milk, then place in the oven on the middle rack.
23. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean.
24. Cool the biscuits on a wire rack slightly before serving.