It's so delicious that's you're going to want it for breakfast, lunch and dinner.
- nonstick baking spray
- 2 cans of refrigerated jumbo biscuits
- 1 pound (16 ounces) cooked pulled pork (either packaged or leftover)
- 1/2 cup barbecue sauce
- 1 medium red bell pepper, finely diced
- 1 bunch scallions, thinly sliced
- 1 cup shredded Monterey Jack cheese
Pop open 1 can of biscuits and place enough biscuits to cover the bottom of the slow cooker in a single layer with a bit of room between them (about 5-6 biscuits, depending on the shape of your slow cooker).
Layer half the pulled pork on top of the biscuits and drizzle with 1/4 cup BBQ sauce.
Sprinkle half the bell pepper, a third of the scallions, and half the cheese over the pulled pork.
Repeat with 5-6 more biscuits topped with the remaining pulled pork and BBQ sauce, another third of the scallions, and the remaining cheese.
Cover and cook for 4 hours on low.
If serving directly from the slow cooker, sprinkle the remaining scallions across the top of the cooked casserole. If portioning out to serve, sprinkle the scallions over each of the individual servings.
Make-Ahead: The casserole can be assembled up to 8 hours ahead of time; cover and refrigerate the slow cooker insert until ready to cook. If your slow cooker has an aluminum nonstick insert, follow the cooking time as above. If your slow cooker has a stoneware insert, add 60-90 minutes extra cooking time.
The cooked casserole can be kept on your slow cooker's warm setting for up to 1 hour before serving.