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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2011
MethodIn 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 salt; 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.
Nutritional facts Per each of 6 servings: about
- Sodium 1231 mg
- Protein 37 g
- Calories 824.0
- Total fat 49 g
- Potassium 946 mg
- Cholesterol 165 mg
- Saturated fat 20 g
- Total carbohydrate 56 g
- Iron 54.0
- Folate 50.0
- Calcium 21.0
- Vitamin A 43.0
- Vitamin C 67.0