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Pulled Pork Barbecue Biscuit Cups


Pulled Pork BBQ Cups

Pulled Pork Barbecue Biscuit Cups

Photo: Diana Rattray
When I make pulled pork, there's usually plenty to freeze for later. This is an excellent recipe for leftover pork barbecue. Serve these treats for lunch or dinner with coleslaw and fries or chips.


  • 1/4 to 1/3 cup barbecue sauce
  • 1 tube refrigerated biscuits, 10 biscuits
  • leftover pulled pork, about 3/4 cup
  • dill pickle slices
  • thinly sliced roma tomatoes
  • finely chopped red onion or sweet onion
  • shredded Cheddar and Monterey Jack cheese blend, about 1/2 cup


Heat oven to 400°. Lightly spray 10 muffin cups with baking spray or grease lightly.

Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.

Makes 5 to 10 servings, depending on the meal and appetites.

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