Pulled Pork with Fennel Biscuits

By Amanda26

Ingredients

• Biscuits:
• 1/4 cup packed brown sugar
• 2 tsp ground cumin
• 1-1/2 tsp dried oregano
• 1-1/4 tsp salt
• 1 tsp pepper
• 3 lb (1.4 kg) pork shoulder blade roast
• 2 tbsp vegetable oil
• 1 onion, finely diced
• 1 sweet red pepper, finely diced
• 1 small fennel bulb, finely diced
• 1 carrot, finely diced
• 1 rib celery, finely diced
• 3 cloves garlic, crushed
• 1 bottle (680 mL) strained tomatoes, (passata)
• 1/2 cup water
• 1/3 cup red wine vinegar
• 3 strips orange rind
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fennel seeds, crushed
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup cold buttermilk, (approx)

Details

Servings 6

Preparation

Step 1

In 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 sa< 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 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.