Winter is here and that means it is time to cook up some comfort! With a polar vortex looming around New England this week, pulled pork and herby biscuits are calling our name. This slow cooked, bone-in pork butt is loaded with flavor thanks to a tasty rub and a bottle of our good friend Sam Adams. Did I mention, prep time is under 5 minutes??? Let your slow cooker do the finessing for the next 8 hours and enjoy the benefits. Our Herby Olivio Biscuits are beautifully flaky and a delicious side to soak in every last bite of snow storm comfort. This dish will be sure to leave you warm from the inside out:)
HERBY BISCUITS
INGREDIENTS:
(yields 1 dozen)
2 cups all purpose Flour
1 Tbs Baking Powder
1/2 tsp Kosher Salt
1 tsp Fresh Thyme
1 tsp Fresh Oregano
1 tsp Fresh Margoram
6 Tbs or 3 oz Olivio Buttery Spread, very cold
2/3 cup Heavy Cream, plus 2 Tbs for basting biscuit tops
Cracked Pepper
PREPARATION:
Preheat oven to 450*.
Combine Flour, Baking Powder, Salt and Herbs in a food processor and pulse 10 times to incorporate.
Add Olivio and pulse 10 more times or until “pebbles” begin to form.
With the food processor running, add the heavy cream and continue to process until dough begins to hold form, about 20 seconds.
Pour dough ball out onto a floured work surface and roll out 3/4″ thick.
Using a 2 1/2″ biscuit cutter, cut biscuits and place on a baking sheet covered with parchment paper or a silpat.
Baste with remaining 2 Tbs Heavy Cream and garnish with cracked pepper.
Bake 10 minutes or until tops are golden brown and sides are lofty. Serve warm.
LAGER PULLED PORK
INGREDIENTS:
(serves 6-8)
3 Tbs Paprika
2 Tbs Kosher Salt
2 Tbs Cracked Pepper
1/2 tsp Cayenne
1 Tbs dried Thyme
5 cloves Garlic, crushed
1 large Onion, coarsely chopped
5-7 lbs Pork Butt Shoulder, bone in
1 12 fl oz Sam Adams Lager
PREPARATION:
Prepare your rub by mixing the paprika, kosher salt, pepper, cayenne and thyme together in a small bowl.
On a cutting board, prepare meat by patting dry with paper towels and seasoning generously with rub.
Place coarsely chopped onion in the bottom of the slow cooker. The onion will act like a flavorful rack for the meat.
Place the meat on top of the onion. Sprinkle meat generously with the crushed garlic.
Pour in the bottle of Sam Adams Lager or your favorite good brew.
Place the lid on the slow cooker and allow to cook until the meat pulls apart with the gentle touch of a fork. I cook my 7 lbs pork butt on low for 8 hours.
After meat has cooked, carefully remove from slow cooker, leaving juices and onion behind and place on a large sheet pan. Allow to rest 15 minutes and then pull or shred meat with a fork. This meat is so delicious and rich in flavor as it is but it is also yummy with your favorite hot sauce or BBQ sauce too!
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