Pulled Pork Chili In Biscuit Bowls - cooking recipe

Ingredients

Dry rub
1 tablespoon paprika
2 teaspoons dry ground mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin powder
Chili
3 lbs pork shoulder
1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
6 garlic cloves, chopped
2 bay leaves
64 ounces chili beans (Bushes)
2/3 cup light brown sugar
3 tablespoons honey
Biscuit Bowls
cooking spray
4 cups biscuit mix (Bisquick)
1 1/3 cups whole milk
1/2 tablespoon cayenne pepper
flour, for dusting the work surface
Toppings
8 ounces cheddar cheese, shredded
8 ounces sour cream

Preparation

Mix rub ingredients together and rub all over pork roast. Pour olive oil into bottom of crock pot. Place roast into pot with onion, bell pepper, garlic, and bay leaves. slow cook about 4 hours.
Discard bay leaves. Remove roast, chop up or 'pull' the pork apart using two forks to seperate the meat. Add pork back to pot along with the chili beans (including sauce), brown sugar, and honey. Slow cook an additional 1-2 hours, stirring occasionally.
TO MAKE BISCUITS: Preheat oven to 350\u00b0F Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle.
Using an inverted jumbo muffin pan, spray cooking spray over every other muffin cup. Place a dough circle over the inverted greased cups. Press around the cup to form a bowl shape.
Tap tops with flat surfaced item so they will stand up after baking (I use the cap of the spray can).Bake for 10 to 12 minutes, until lightly browned. Let cool slightly.
SERVE: Spoon some of the chili into each of the biscuit bowls. Top with cheddar cheese and a dollop of sour cream.