Pulled Pork Biscuit Sandwiches

For the pulled pork:

In a small bowl mix together all of the spices. Trim the fat and silver skin from the pork tenderloins (I used two 1 pound tenderloins and cut them in half) and place them in a crockpot. Rub the spice mixture onto the pork.

Pour in the water and cover the crockpot. Set the crockpot on low and cook for 5-6 hours or until the meat is cooked through and shreds easily.

Shred the pork with two forks then add the BBQ sauce into the crockpot and mix until the pork is coated. Let the pork warm through for another 10 minutes before serving.

For the biscuits:

Preheat oven to 450 F. Line a baking sheet with parchment or a Silpat mat.

In a large bowl whisk together the dry ingredients (flour through salt). Cut the butter into small cubes and incorporate them into the dry ingredients until it resembles coarse sand.

Whisk together the buttermilk and Greek yogurt in a small bowl then pour it into the flour and butter mixture. Fold together until the dough comes together.

Turn the dough out on to a lightly floured surface and knead it a couple times until it comes together. Pat the dough out into a 1 inch thick circle and use a 3 inch round cookie cutter to cut out the biscuits. You can gather the dough scraps, press them together and make additional biscuits. Put the biscuits onto the prepared baking tray.

Brush the tops of the biscuits with a little milk then place in the oven on the middle rack. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean. Remove from oven. Cool the biscuits on a wire rack slightly before serving.

Assembling the sandwich:

Cut the biscuits in half horizontally and place a few spoonfuls of the pork on one half. Top the pork with more BBQ sauce, pickles, onion, etc. if desired. Enjoy!

Notes: The pulled pork keeps for several days in the fridge or you can freeze the extra meat for another meal.