Fluffy and Healthy Biscuits
2 Cups Pastry Flour
1 T. baking powder
1/2 t. sea salt
3/4 C. milk or buttermilk
1/4 C. olive oil
Preheat the oven to 350.  In a large bowl mix the first 3 ingredients.  Then add the milk or buttermilk and the olive oil.  Mix gently.  If your dough is a bit doughy, sprinkle a bit more flour.  Grease a cookie sheet.  Roll the dough out to 3/4 inch.  Place rounds on cookie sheet.  Brush tops with buttermilk and sprinkle with flour.  Bake for 18-20 minutes or until slightly golden.  Makes 6 -  3/4 inch biscuits.  I like to add fresh herbs to these and make them into dinner biscuits.

Homemade White Country Gravy
Heat a small amount of olive oil in a fry pan.  When oil is hot enough to make a drop of flour sizzle, start to whisk in white flour.  When a roux has formed lower heat and begin to add mik slowly, whisking constantly.  When the gravy has reached the thickness and desired amount add salt and either black or white pepper to taste.  You can also add browned sausage or bacon pieces to the gravy.  This is easy and delicious.

Perfect Pulled Pork
5 lbs. pork butt, sirloin or  2 -2 1/2 lb. loin roasts
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
1 T. brown sugar
1/2 - 1 C. Apple Juice

Combine all seasonings in a small bowl and rub evenly over roast.  Let marinate with rub:  If using pork butt up to 12 hours, sirloin or loin 6-8 hours.  Place meat in roaster pan with lid and cook at 250.  For pork butt 10-12 hours, loin or sirloin 8-10 hours.  If using crock pot: pork butt on high for 6-8 hours, on low 8-10 hours, for loin or sirloin on high 5-7 hours, on low 7-9 hours.
Check roast and if easily pulled with forks remove from heat and let rest for 30 min-1 hour.  Remove from juices and remove any visible fat.  Start pulling apart with 2 forks or your hands.  Strain juices and add back any amount if desired.  Season with sea salt to taste.  You are now ready to do amazing options with your pulled pork.

Option 1: BBQ
Add your favorite BBQ sauce and use eith soft sandwich buns, dollar rolls or slider rolls depending on the event that you are having.  A great southern way to serve pulled pork is to add a dollop of coleslaw to the top of your pulled pork before placing the top bun on your sandwich.
2 of my favorites sauces are KCMasterpiece and Honey Sweet BBQ sauce from Sunflower Market.

Option 2:  Terriyaki
Add your favorite terriayaki sauce to your pulled pork.  Also add chunked pineapple, and pieces of red, green and orange bell pepper, chopped green opnions and sesame seeds.  Serve over white or brown rice.
My favorite terriyake sauce is Yoshida's.  If you use a sauce that seems thins thicken with a bit of cornstarch/water.  If sauce seems too thick, thin with vegetable broth.

Option 3:  Chili Verde
To your pulled pork add a can of chili verde sauce along with a can of black beans.  Depending on your tastes you can also add chopped green chilis.  Serve over rice or in tortillas or use as enchilada filling and top with a mild green sauce and fresca cheese.

Option 4: Filling Meat
I reserve some pulled pork from every batch I make to make filling meat.  This is super simple and the family loves it:  To your pulled pork, add garlic powder, onion powder, sea salt and dried or fresh cilantro.  The amount of each will depend on how much meat you have reserved.  Make sure you have also used enough of the reserved juices to keep the meat juicy so the flavors with the seasonings can blend.  I keep this in a ziploc bag in the refrigerator and can be used for street tacos, burritos, enchiladas or a BBQ sandwich.