Pulled Pork Pockets



  • 1 can (16.3 Oz. Can) Flaky Canned Biscuits (Pillsbury’s Grands® work well)
  • 3 cups Pulled Or Roasted Pork, Chopped
  • 1 whole Egg White
  • 1 teaspoon Water
  • 1 Tablespoon Your Favorite BBQ Seasoning/rub
  • 1 teaspoon Chili Powder



  1. Preheat your oven to 350º.
  2. Whisk the egg white and water together in a small bowl and set aside.
  3. On a floured work surface, roll each biscuit into a six-inch round.
  4. Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning. Fold the exposed half of each round over the filling and pinch and roll to seal the edge.
  5. Arrange the pockets on a sheet pan leaving about an inch between each.
  6. Cut a one-inch slash in the top of each pocket.
  7. Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.
  8. Bake until golden brown (about 20 minutes).
  9. Serve with barbecue sauce for dipping.