Method
- 01
Pat the pork shoulder dry with paper towels. In a small bowl, mix together the apple cider vinegar, ketchup, brown sugar, mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- 02
Add the pork shoulder to your slow cooker and pour the sauce mixture over it. Add the water to the bottom of the slow cooker.
- 03
Cover and cook on low for 8 hours, until the pork shreds easily with a fork.
- 04
Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to coat with the sauce. Keep warm on the warm setting.
- 05
For the white sauce: whisk together the mayonnaise, buttermilk, fresh lemon juice, garlic powder, kosher salt, and black pepper in a small bowl until smooth. Refrigerate until ready to serve.
- 06
For the red sauce: in a small saucepan, combine the tomato paste, water, apple cider vinegar, brown sugar, garlic powder, kosher salt, and black pepper. Stir well and bring to a simmer over medium heat.
- 07
Simmer the red sauce for 10 minutes, stirring occasionally, until slightly thickened. Set aside.
- 08
Preheat your oven to 400°F about 30 minutes before serving. For the biscuits, whisk together the flour, baking powder, and kosher salt in a large bowl.
- 09
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- 10
Make a well in the center and pour in your buttermilk. Gently stir with a fork just until the dough comes together. Do not overmix.
- 11
Turn the dough out onto a lightly floured surface and gently fold it a few times. Pat to about 1 inch thickness and cut into 2-3 inch rounds using a biscuit cutter or glass.
- 12
Place the biscuits on a baking sheet and bake for 12-14 minutes until golden brown on top.
- 13
About 10 minutes before serving, prepare the green beans. Trim the ends and cut into 2-inch pieces if desired.
- 14
Heat the butter in a cast iron skillet or saucepan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
- 15
Add the green beans, kosher salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp and lightly browned.
- 16
Divide the pulled pork between serving plates. Arrange the buttermilk biscuits and green beans on each plate. Serve the white sauce and red sauce on the side for dipping.
