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  1. Meals & Cooking
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  3. Pulled Pork and Kale Biscuit Sandwiches

Pulled Pork and Kale Biscuit Sandwiches

By Judy KimPublished: Oct 14, 2016
pulled pork and kale biscuit sandwiches recipe
Judy Kim
Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
8 hrs 15 mins
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Sandwiches with Southern charm.

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Ingredients

  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup brown sugar
  • 2 tsp. paprika
  • 2 lb. boneless pork shoulder, trimmed of excess fat
  • 1/4 cup vinegar
  • 2 cups chicken stock
  • 1/2 cup ketchup
  • 4 garlic cloves
  • 2 onions, cut in half
  • 1 pkg. refrigerated biscuit dough
  • 1 large head of kale, chopped into 1" to 2" pieces
  • 1 garlic clove, thinly sliced
  • 1/4 cup chicken stock
  • Jar sliced jalapeños, for garnish

Directions

    1. Step 1In the bowl of a slow cooker combine 1 tablespoon salt, 1 teaspoon pepper, brown sugar, and paprika. Spread mixture evenly all over pork. Add vinegar, chicken stock, 1/4 cup ketchup, 3 crushed garlic cloves, onions, and 1 cup water. Cook on low for 8 hours.
    2. Step 2Remove pork from braising liquid and shred using two forks in a mixing bowl. Strain liquid and transfer to a sauce pan with remaining ketchup. Bring to a boil and simmer until reduced by half. Add sauce to the shredded pork.
    3. Step 3Meanwhile, bake biscuits according to package instructions. In a large skillet over medium-high heat add 1 tablespoon olive oil and 1 garlic clove, thinly sliced; sauté for 1 minute. Add kale and chicken stock; season with salt and black pepper. Stir-fry until kale is wilted. Drain excess liquid and transfer to a bowl.
    4. Step 4Assemble sandwiches by splitting biscuits, topping with garlicky kale, a mound of pulled pork, and garnish with pickled jalapeños. Serve immediately.
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