Pulled Pork With Fennel Biscuits

By Rheanna Kish and The Test Kitchen

Tested till perfect

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Pulled Pork With Fennel Biscuits

Pulled Pork With Fennel Biscuits
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 824824 cal
pro 37 g37g pro
total fat 49 g49g total fat
sat. fat 20 g20g sat. fat
carb 56 g56g carb
fibre 4 g4g fibre
chol 165 mg165mg chol
sodium 1,231 mg1,231mg sodium
potassium 946 mg946mg potassium
% RDI: -
calcium 2121 calcium
iron 5454 iron
vit A 4343 vit A
vit C 6767 vit C
folate 5050 folate
  • Preparation time: 20 minutes Stand: 30 minutes
  • Total time : 4 hours

This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.

Ingredients

  • 1/4 cup packed brown sugar 1/4 cup packed brown sugar
  • 2 tsp ground cumin 2 tsp ground cumin
  • 1-1/2 tsp dried oregano 1-1/2 tsp dried oregano
  • 1-1/4 tsp salt 1-1/4 tsp salt
  • 1 tsp pepper 1 tsp pepper
  • 3 lb pork shoulder blade roasts 3 lb pork shoulder blade roasts
  • 2 tbsp vegetable oil 2 tbsp vegetable oil
  • 1 onion , finely diced1 onion, finely diced
  • 1 sweet red pepper , finely diced1 sweet red pepper, finely diced
  • 1 small fennel bulb , finely diced1 small fennel bulb, finely diced
  • 1 carrot , finely diced1 carrot, finely diced
  • 1 rib celery , finely diced1 rib celery, finely diced
  • 3 cloves garlic , crushed3 cloves garlic, crushed
  • 1 bottle (680 mL) strained tomatoes , (passata)1 bottle (680 mL) strained tomatoes, (passata)
  • 1/2 cup water 1/2 cup water
  • 1/3 cup red wine vinegar 1/3 cup red wine vinegar
  • 3 strips orange rind 3 strips orange rind
  • Biscuits:
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1 tbsp baking powder 1 tbsp baking powder
  • 1 tsp fennel seeds , crushed1 tsp fennel seeds, crushed
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
  • 3/4 cup cold buttermilk , (approx)3/4 cup cold buttermilk, (approx)

Preparation

In large bowl, combine half of the brown sugar, the cumin, oregano, half of the salt and the pepper; rub over pork. Let stand for 30 minutes.

In large Dutch oven, heat oil over medium-high heat; brown pork. Transfer to plate.

Add onion, red pepper, fennel bulb, carrot, celery and garlic to pan; cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Add tomatoes, water, vinegar, orange rind and remaining brown sugar and sa< bring to boil.

Return pork and any accumulated juices to pan; return to boil. Cover and braise in 300°F (150°C) oven, turning once, until pork is tender, about 3 hours. Transfer pork to cutting board; tent with foil and let stand for 10 minutes. With 2 forks, shred or “pull” pork.

Meanwhile, skim fat from sauce; discard orange rind. Simmer over medium heat until reduced to 4 cups (1 L), about 15 minutes. Stir shredded pork back into pan. Transfer to 8-cup (2 L) ovenproof baking dish.

Biscuits: In large bowl, whisk together flour, baking powder, fennel seeds and salt. Using pastry blender, cut in butter until crumbly. Pour buttermilk over top, stirring to form soft ragged dough. Gently knead just until dough comes together, adding up to 1 tbsp (15 mL) more buttermilk if needed.

Spoon dough onto pork mixture to make 12 biscuits. Bake in 375°F (190°C) oven until biscuits are golden on top and no longer doughy underneath, 40 to 45 minutes.

Source : Canadian Living Magazine: January 2011

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