2½ lb (1.25 kg) boneless pork shoulder roast
Kosher salt and freshly ground black pepper
2 tbsp (30 mL) vegetable oil, divided
1 large onion, thinly sliced
4 garlic cloves, minced
1 tbsp (15 mL) chili powder
2 tsp (10 mL) sweet smoked paprika
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) cayenne pepper
2 cups (500 mL) canned diced tomatoes
1 cup (250 mL) water
⅓ cup (80 mL) cider vinegar
⅓ cup (80 mL) molasses
2 tbsp (30 mL) Worcestershire sauce
2 cups (500 mL) frozen corn kernels, thawed and drained
¼ cup (60 mL) finely chopped fresh parsley
1 cup (250 mL) all-purpose flour
½ cup (125 mL) cornmeal
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
⅓ cup (80 mL) cold unsalted butter, cubed
¼ cup (60 mL) finely chopped fresh chives
¾ cup (175 mL) buttermilk (shake carton well before measuring)
Additional buttermilk for brushing
- For filling, preheat oven to 325°F (160°C) and adjust oven rack to lower-middle position.
- If pork is enclosed in a net bag, remove bag and tie pork with string to make a compact roast. Pat pork dry and season generously all over with salt and pepper. In a large Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add pork to pot and cook for 10–12 minutes, turning often, until browned on all sides. Remove pork from pot and set aside on a large plate.
- Add more oil to pot if necessary and reduce heat to medium. Add onion to pot and cook for 5–7 minutes, stirring often, until softened and golden brown. Add garlic, chili powder, paprika, cumin and cayenne, and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, water, vinegar, molasses and Worcestershire sauce to pot. Bring to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of pot. Return pork to pot, along with any juices that have accumulated on plate. Cover pot tightly and transfer to oven. Cook for 30 minutes.
- Reduce temperature to 300°F (150°C) and cook for 1 more hour. Turn pork over and cook for another 1½ hours, until pork is very tender.
- When pork is ready, remove from pot and set aside on a large cutting board. Tent loosely with foil.
- With a large spoon, skim any fat from sauce in pot. Boil sauce over medium-high heat for 10–15 minutes, stirring occasionally, until it has reduced to about 2 cups (500 mL). Remove from heat.
- Snip strings on pork and remove. With 2 forks, finely shred pork, discarding any visible fat. In a large bowl, stir together pork, corn, parsley and reduced sauce. Season with more salt and pepper, if needed. Divide pork mixture among six 2-cup (500 mL) individual baking dishes. If not completing pies immediately, cover and refrigerate them until ready to proceed, removing from refrigerator about 30 minutes before adding biscuits.
- For buttermilk biscuits, preheat oven to 425°F (220°C).
- Place flour, cornmeal, sugar, baking powder and salt in a food processor. Pulse once or twice, until combined. Add butter and pulse about 10 times, until mixture resembles coarse crumbs. Tip flour mixture into a medium bowl and stir in chives. Add buttermilk and mix lightly with a fork just until dough holds together and no dry spots remain.
- Turn dough onto a lightly floured surface and knead lightly. Divide dough into 6 even-size balls. Flatten each ball to ½-inch (1 cm) thickness and place 1 on top of each baking dish. Brush biscuits with additional buttermilk. Set dishes on a large baking sheet. Bake for 20–25 minutes, until biscuits have risen well and are golden brown, and pork mixture is bubbling.