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Steve2 in LA

Rec: Pulled Pork & Sweet Potato Biscuits

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2893 posts
Joined: Feb 7, 2006


Posted to Thread #29 at 3:03 am on Aug 28, 2007

For the pulled pork, I rubbed a 4lb butt roast, with a chipotle powder, brown sugar, garlic salt, dried thyme and cumin mix. I let it sit in this overnight, wrapped in plastic. The next day, I put it in a pan with half a beer in it, and smoked it over charcoal and cherry-wood chips, on my Weber, using indirect heat, for about 8 hours at 200-250 degrees.

Every hour to hour and a half, I mopped it with a beer/apple cider/coffee/cayenne mop and kept the bottom of the pan moistened as well. Not much of a recipe, huh?

When it came off the 'cue, I wrapped it in foil for 2 hours then pulled it into shreds. I chopped the skin and mixed it back into the meat along with some DJ Jardine's "Killer" BBQ sauce, thinned with red-wine vinegar.

I put about a tablespoon of this mixture atop halved mini-sweet potato biscuits, recipe to follow. (I pressed the dough into 1-1/2 inch biscuits rather than my usual 2-1/4's which means the recipe will make more biscuits than indicated.)

Then, the pork got two slices of Tony Packo's Sweet Hots (no other will do, trust me on this. . . unless your mother in law makes some brilliant hot & sweets also)and the biscuit top. Arranged on a platter, surrounded with some raw collard greens leaves. . . boom!

Sorry, I can't be more specific but with this one, in particular, I was faking it all the way. Naturally, it was the most popular tray on the table. Sigh.

Sweet Potato Biscuits

2 medium SWEET POTATOES (about 1 lb)
½ cup (1 stick) UNSALTED BUTTER, melted
¼ cup (packed) GOLDEN BROWN SUGAR
¾ tsp SALT

Preheat oven to 400 F. Pierce potatoes in several places. Bake until very tender, about 1 hour. Cut potatoes in half and cool slightly. Scoop flesh into small bowl and cool completely. Reduce oven temperature to 375 F.

Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.

Transfer dough to generously floured surface, roll to ¾-inch thickness and using a 2¼-inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to ¾-inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.

Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature. Makes about 12.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.

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