Pulled Pork and Kale Biscuit Sandwiches
By Judy Kim
Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
8 hrs 15 mins
Jump to recipeSandwiches 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
- 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.
- 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.
- 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.
- 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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