Ingredients

The following ingredients have 4 Servings
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 lb boneless pork shoulder roast, trimmed of visible fat
  • 1 tablespoon vegetable oil
  • 1 jar (18 oz) barbecue sauce
  • 1 can (16 oz) original baked beans seasoned with bacon and brown sugar
  • 1/4 cup butter, melted
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
  • 1 cup shredded Cheddar cheese (4 oz)

Instruction

  • Spray 4-quart slow cooker with cooking spray; add onions to slow cooker. In small bowl, mix salt, pepper and 1/2 teaspoon of the garlic powder. Rub pork with oil, then salt mixture. Heat 10-inch nonstick skillet over medium-high heat; brown pork in skillet 2 to 3 minutes on each side. Transfer to slow cooker; cover and cook on Low heat setting 7 to 8 hours or until pork is tender.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Carefully transfer pork to large cutting board; strain onions from cooking juices, and set aside. Discard cooking juices. Shred pork with 2 forks; discard fat and cartilage.
  • Transfer shredded pork and onions to 4-quart saucepan; stir in barbecue sauce and baked beans. Heat on medium-high heat 2 to 4 minutes, stirring frequently, until mixture is bubbling and thoroughly heated. Transfer to baking dish.
  • In small bowl, mix melted butter and remaining 1/2 teaspoon garlic powder. Separate dough into 8 biscuits, and cut each into 6 pieces. Transfer to large resealable food-storage plastic bag, and add butter mixture. Seal bag; shake to coat biscuit pieces. Place on top of hot pork mixture in baking dish.
  • Bake 30 to 35 minutes or until biscuits are deep golden brown. Sprinkle cheese on tops of biscuits; return to oven until cheese is melted, 1 to 2 minutes.