Barbecue Pork and Biscuit Cobbler

Your go-to BBQ main and side are all in one dish with this easy, savory cobbler.

Barbecue Pork and Biscuit Cobbler
Maes 6 to 8 servings
  • 1 (3- to 4-pound) boneless pork shoulder (Boston butt)
  • ¼ cup barbecue dry rub
  • 1 cup sliced white onion
  • 2 tablespoons vegetable oil
  • 2 cups barbecue sauce, divided
  • ½ cup lager
  • ¼ cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 cups self-rising flour
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ¼ teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed and divided
  • ½ cup shredded Colby-Jack cheese
  • ¼ cup finely chopped pickled jalapeño, patted dry
  • 1 cup cold buttermilk
  • Garnish: pickled jalapeño slices
  1. Thoroughly coat pork with dry rub. Let stand at room temperature for 15 minutes. Line bottom of a 6-quart slow cooker with onion slices.
  2. In a large skillet, heat oil over medium-high heat. Add seasoned pork and brown on all sides, about 3 minutes per side. Place pork on top of onion in slow cooker.
  3. In a small bowl, combine 1 cup barbecue sauce, lager, brown sugar, and vinegar. Pour over pork.
  4. Cover slow cooker with lid and cook on low for 8 to 9 hours, high for 6 to 7 hours, or until an instant-read thermometer registers 205° and pork easily pulls apart with a fork. Transfer pork to a rimmed baking sheet or carving board; let stand for 10 minutes.
  5. Preheat oven to 425°. Spray a 2-quart baking dish with cooking spray.
  6. Skim fat from cooking liquid in slow cooker and discard. Pour skimmed liquid into bottom of prepared dish. Stir in remaining 1 cup barbecue sauce. Shred pork with a fork and add to sauce in dish, stirring to combine.
  7. In a large bowl, whisk together flour, salt, granulated sugar, and baking soda. Using a pastry blender, two forks, or your fingers, cut in 8 tablespoons cold butter into flour mixture until it forms coarse crumbs. Add cheese and chopped jalapeños, tossing to combine. Using a fork, stir in cold buttermilk until a shaggy dough forms. Using a greased ¼ cup dry measuring cup, evenly scoop 9 balls of dough onto prepared pork.
  8. Bake until biscuits are cooked through and golden brown, 24 to 28 minutes, covering with foil to prevent excess browning after18 minutes.
  9. In a small saucepan, melt remaining 2 tablespoons butter over low heat. Brush melted butter on biscuits. Let cool for 5 minutes before serving. Garnish with jalapeño, if desired.

You can use other mix-ins besides pickled jalapeños, such as chopped green onion.

We used a sweet barbecue sauce in this recipe, but you can use whatever style of sauce you like.