Pulled Pork and Biscuits

Trim pork shoulder roast of any excess skin and fat. In a small bowl, combine chili powder, salt, and pepper and rub mixture all over pork roast until thoroughly coated. Place onion and garlic cloves in bottom of a 4- to 6-quart slow cooker, then add roast and 1 cup barbecue sauce (we used KC Masterpiece). Pour water over roast until covered.

Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserving onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups barbecue sauce. Cook on high until heated, about 8 minutes.

To make mini biscuits, preheat oven to 450°F. In a large bowl, stir flour, baking powder, and 1salt. Using a pastry blender, cut in butter until mixture resembles coarse meal. Using a fork, stir in buttermilk just until dough forms. Knead 3 to 4 turns on a lightly floured surface and divide into 2 equal balls dough. Pat 1 ball dough into 1/2-inch-thick disk and cut out biscuits using a 2-inch cutter (gathering and incorporating scraps until all dough has been used). Repeat with remaining ball dough. Place biscuits 1 inch apart on parchment-lined baking sheets. Bake until golden and fluffy, about 15 minutes. Transfer to a wire rack to cool.

Meanwhile, prepare garnishes: In a small bowl, toss cabbage slaw with apple-cider vinegar; set aside. Thinly slice red onion, and then remove leaves from cilantro; set aside.

To assemble sandwiches, split mini biscuits with a fork and top each with about 3 tablespoons pork. Garnish with slaw or cilantro and red onion, if desired.