E.L.C. – Pulled Pork Pockets

Here’s a quick and easy appetizer or game day finger food that is perfect for some of that leftover, vacuum-sealed pulled pork you have in your freezer.  These are super filling and cheap to make, so they’re a no-brainer if you have a lot of mouths to feed.  The biggest thing I can point out for these is to use the flaky biscuits.  I’ve tried it with those and regular buttermilk biscuits and the flaky ones pinch down better and seem to stay sealed around the edges during the baking process.  The buttermilk biscuits we tried pulled apart partially while baking.  They were still good, but for presentation purposes, go with the flaky ones…  Pics and video below.  Enjoy.


1 can Pillsbury’s Grands Flaky biscuits (these work the best)
Left over pulled pork, probably just a couple cups
Your favorite BBQ rub
Your favorite BBQ sauce
1 egg white
1 tsp water
Chili powder, paprika, or whatever you want to sprinkle on the top for a little extra somethin’ somethin’


Preheat oven to 350°.  Whisk the egg white up, combine with water, then set aside.  Roll out the biscuits into 4″-6″ rounds on a floured surface.  Put some of the pulled pork on one half, sprinkle with some of your favorite rub, then fold the other half over and pinch the edges to seal.  Arrange on a baking pan 1″-2″ apart.  Brush the tops and side with the egg wash (this helps with producing a nice light brown color while baking) then sprinkle lightly with something like chili powder, paprika or whatever else floats your boat.  Bake for 15-20 min until a nice golden brown then serve with some of your favorite BBQ sauce on the side.

Pulled Pork Pockets


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