Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 cup
Oil 2 Tbsp.
Honey 1/2 cup
Sherry vinegar 1/2 cup
Pork roast, picnic shoulder 10 lbs.
Biscuit dough, prepared, large 50 biscuits
Egg wash as needed


  1. Combine TABASCO® Chipotle Pepper Sauce, oil, honey and vinegar; blend well.
  2. Place pork in marinade in refrigerator overnight.
  3. Roast pork at 350°F for 45-50 minutes.
  4. While pork is warm, pull with fork.
  5. Place pork in refrigerator to cool completely (yield should be about 7 lbs. of shredded pork).
  6. To make stuffed biscuits, first, roll biscuits flat.
  7. Brush top with egg wash.
  8. Place 3 oz. pork on top of each of 25 biscuits.
  9. Cover with remaining biscuits so egg wash sides meet and seal by pressing edges with a fork.
  10. Bake in a 350°F oven for 12-15 minutes.

Yield: 25 biscuits