I first blogged this dish in May using the picture from the book. We made it. And we made it into an elegant main course with summer veggies as you can see. This is a wonderful dish that scales up for a party of any size. When we made the biscuits, we could not find canned sweet potato and employed canned pumpkin instead. It was a delight.
I recently reviewed The South’s Best Butts, a different barbecue book. Author Matt Moore has a middle section where he explores a dozen barbecue spots across the Southeast. He covers the owners, presents their most special recipes, and can provide quite an urge to begin cooking. These are mostly the small, hole-in-the-wall spots that you might drive right by but that happen to serve world class barbecue. And sides and desserts.
Everybody seems to like pulled pork and a pulled pork slider can be delightful. Particularly when served on petite sweet potato biscuits! This is not the quickest recipe, so I suggest you invest a Sunday afternoon. Make the pork, cool, it and pull away.
Petite Sweet Potato Biscuits with Pulled Pork and Slaw
Yield: serves 12
For the biscuits:
- 1 ½ cups mashed cooked sweet potato
- 1 cup (8 ounces) whole buttermilk
- 3 ounces (6 tablespoons) salted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon baking soda
- 3 ⅓ A cups self-rising flour
For the sliders:
- 1 cup finely chopped red cabbage
- ½ cup shredded carrots, chopped
- 1 teaspoon kosher salt
- 1 tablespoon mayonnaise
- 1 tablespoon red wine vinegar
- ⅓ cup barbecue sauce
- ¼ cup sliced scallions
- Kosher salt and freshly ground black pepper
- 12 Sweet Potato Biscuits (recipe included here)
- 1 ounce (2 tablespoons) unsalted butter, melted
- ½ pound pulled pork (without sauce), warmed
- 1 tablespoon chopped fresh chives
To make the biscuits, preheat the oven to 400°F. Lightly grease (with cooking spray) a baking sheet. Stir together the potato, buttermilk, and butter in a large bowl. Add the sugar, baking soda, and 3 cups of the flour stirring just until dry ingredients are moistened.
Turn the dough out onto a lightly floured surface; knead 8 to 10 times, adding up to A cup more flour to prevent dough from sticking. Roll the dough to ¾ inch thick; cut with a 2-inch round cutter. Place the biscuits on prepared baking sheet.
Bake at 400°F for 15 to 20 minutes or until golden brown. Makes about 2 dozen
To make the sliders, toss together the first 3 ingredients in a small bowl. Let stand 30 minutes. Rinse and drain well. Whisk together the mayonnaise, vinegar, and 1 tablespoon of the barbecue sauce in a medium bowl. Stir in the cabbage mixture and the scallions. Add the salt and the pepper to taste.
Preheat the oven to 450°F. Split the biscuits, and brush with the butter. Place in a single layer on a baking sheet. Bake at 450°F for 5 minutes or until golden.
Top the biscuit halves evenly with the pork, remaining barbecue sauce, slaw, and chives.
Source: The South’s Best Butts by Matt Moore [Oxmoor House, 2017]