Ingredients
kosher salt
Freshly ground black pepper
1/2 c. brown sugar
2 tsp. paprika
2 lb. boneless pork shoulder, trimmed of excess fat
1/4 c. vinegar
2 c. chicken stock
1/2 c. ketchup
4 garlic cloves
2 onions, cut in half
1 pkg. refrigerated biscuit dough
1 large head of kale, chopped into 1" to 2" pieces
1 garlic clove, thinly sliced
1/4 c. chicken stock
Jar sliced jalapeños, for garnish
Preparation
Step 1In the bowl of a slow cooker combine 1 tablespoon salt, 1 teaspoon pepper, brown sugar, and paprika. Spread mixture evenly all over pork. Add vinegar, chicken stock, 1/4 cup ketchup, 3 crushed garlic cloves, onions, and 1 cup water. Cook on low for 8 hours.Step 2Remove pork from braising liquid and shred using two forks in a mixing bowl. Strain liquid and transfer to a sauce pan with remaining ketchup. Bring to a boil and simmer until reduced by half. Add sauce to the shredded pork.Step 3Meanwhile, bake biscuits according to package instructions. In a large skillet over medium-high heat add 1 tablespoon olive oil and 1 garlic clove, thinly sliced; sauté for 1 minute. Add kale and chicken stock; season with salt and black pepper. Stir-fry until kale is wilted. Drain excess liquid and transfer to a bowl.Step 4Assemble sandwiches by splitting biscuits, topping with garlicky kale, a mound of pulled pork, and garnish with pickled jalapeños. Serve immediately.
