1 cup plain barbecue sauce
1 container (contains 8 biscuits) large butter-flavored refrigerated biscuits
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp sugar
1 tsp sesame oil
Place pork roast in slow cooker. Fill slow cooker with 1 inch of water. Cover and cook on LOW for 6-8 hours, or until meat is very tender. Drain liquid. Take 2 forks and shred the meat. Pour barbecue sauce on the pork and mix. Refrigerate, if making a day ahead. If not, cut each biscuit in half with a serrated knife. Spoon 1 tablespoon of pork in center of bottom of biscuit. Cover with the top of the biscuit, gather edges around filling and press to seal. Generously spray a 2-quart baking dish (that fits inside your large slow cooker) with non-stick cooking spray. Arrange all filled biscuits in a single layer, overlapping slightly if necessary. If all 8 biscuits don’t fit in a single layer, spray a piece of foil with non-stick cooking spray on both sides. Place foil lightly on top of layer of biscuits and place the rest of the biscuits on top of the foil. When finished, cover the dish with another piece of buttered foil, buttered side down. Place small rack in bottom of slow cooker (if you don’t have a rack, use balled up pieces of foil). Add 1 inch of water (water should not come to top of rack). Place baking dish on rack. Cover; cook on HIGH for 2 hours. Meanwhile prepare dipping sauce by combining the vinegar, soy sauce, sugar, and oil in small bowl. Stir until sugar dissolves. Serve biscuits with dipping sauce. Makes 8 servings.
This was a very tasty recipe. I made my roast the day before and then refrigerated it overnight. Then 2 hours before dinner I did the biscuit part…so easy and so tasty. Kids and husband loved it. I give this 4 stars. My husband gave it 5.