Mediterranean Pulled Pork Tenderloin Sandwiches on Bella Bruschetta Biscuits

hummus

🥗Healthier: avocado spread

💰Cheaper: plain yogurt

Avocado spread provides creaminess with healthy fats.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

Season the pork shoulder with a Mediterranean dry rub including cinnamon, nutmeg, and paprika.

Add sugar and a little water to help the rub come together.

Cook the pork shoulder for four to five hours in a slow cooker.

After four to five hours, add kalamata olives, sun-dried tomato pesto, some cooking liquid, and olive oil to the slow cooker.

Turn the oven to 425 degrees Fahrenheit to prepare for baking biscuits.

Mix wet ingredients separately: Greek yogurt, a touch of water, and sun-dried tomato bruschetta.

Mix dry ingredients: flour (with baking soda and baking powder), parmesan cheese, salt, and chopped fresh basil leaves.

Cut in cold butter into the dry ingredients until small pieces remain.

Combine wet and dry ingredients to form a dough, adding extra water if needed for a wetter dough.

Knead the dough by pushing it into itself, then press it out instead of rolling it.

Cut the dough into biscuit shapes and place them on a sheet pan.

Bake the biscuits on the top rack of the oven for 12 minutes to avoid burning.

Brush the hot biscuits with reserved oil from the sun-dried tomatoes.

Pull the pork apart using two forks, cutting it into pieces to remove excess fat before shredding.

Mix the shredded pork with the sauce from the slow cooker, ensuring pieces of sun-dried tomatoes are included.

Assemble the sandwich by spooning the pulled pork onto the biscuit, drizzling with balsamic vinegar glaze, and sprinkling with feta cheese and torn basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens