Chinese Barbecue-Stuffed Biscuits

Ingredients

• 1/2 lb lean (at least 85%) ground beef
• 1/2 cup drained water chestnuts (from 8-oz can), chopped
• 1/2 cup chopped green onions
• 2 -3 tablespoons barbecue sauce
• 2- 3 tablespoons hoisin sauce
• 1/4 teaspoon five-spice powder
• 1 can (16.3 oz) Pillsbury Grands! Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Directions

1. Heat oven to 350°F.
2. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Remove from heat.
3. Stir in water chestnuts, green onions, the barbecue sauce, hoisin sauce and five-spice powder; mix well. Cool 15 minutes
4. On work surface, separate dough into 8 biscuits; press or roll each into 5-inch round.
5. Place about 1/4 cup beef mixture in center of each round to within 1/2-inch of edge. Bring sides of dough up around filling; press to seal and twist slightly at top.
6. Place biscuits in center of ungreased 13x9-inch pan or cookie sheet, twisted side up, in 2 rows of 4 with sides touching.
7. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes. Remove biscuits from pan.

Notes
- Serves 3-4

Source
https://www.pillsbury.com/recipes/chinese-barbecue-stuffed-biscuits/5509b5cc-042a-4fa7-b71a-a7e22a04b02a

Slow Cooker BBQ Apricot Pulled Pork

Ingredients

• 1 cup barbecue sauce 
• 1 1/2 cups apricot jam 
• 2 tablespoons Dijon mustard 
• 2 tablespoons soy sauce 
• 3 pound pork roast (boneless pork shoulder roast ) 
• 2 ounces dry onion soup mix

Instructions

1. Combine BBQ sauce, jam, Dijon mustard, soy sauce, onion soup mix in a medium bowl. Whisk to combine.
2. Spray slow cooker with nonstick cooking spray.
3. Place pork roast in slow cooker.
4. Pour sauce over meat. Cook for 8-10 hours on high.
5. Shred meat with 2 forks and stir into sauce, cook for 1 more hour.

Source
http://www.sixsistersstuff.com/2013/07/slow-cooker-bbq-apricot-pulled-pork-sandwich-recipe.html