BBQ Pulled Pork Monkey Bread

My husband says this is the best one I've ever made. Bummer, because it's a bit more time consuming than most of my recipes, but it's really easy, so that's something. And it was delicious - I'll be making this one again in the future.










1 can refrigerator biscuits
3 lbs pork roast
4 cloves garlic
1/4 cup brown sugar
¼ cup jack daniels
½ cup fruit juice
1 can crushed pineapple
1 package (2 cups) shredded mozarella cheese
2 cups BBQ sauce
2 tsp onion powder (optional)
1 tsp ground pepper
1 cup guacamole

In a crock pot, put garlic, brown sugar, jack daniels, fruit juice & pineapple. Brown the pork roast on all sides then put into crock pot as well - cook on high for about 6 hours.

Pull pork out of crock pot & shred with a fork - it should just fall apart.

Cut each biscuit into 4 pieces.

Put down a bottom layer of shredded pork in a buttered glass 9x13 casserole dish, then layer in the biscuit pieces, leaving a bit of space between them.

Spread half of your BBQ sauce and half the cheese over the top, then spread out the rest of the meat evenly. Strain the pineapple out of the crock pot, and save about 3/4 cup of the liquid - put these in your casserole as well, then add pepper, garlic powder, and pour the remaining BBQ sauce over the top.

Bake at 400°F for 45 minutes. Allow to cool 5 minutes – spoon into individual serving dishes & top with a spoonful of guacamole.

That's all there is to it! This weekend is hubby's b-day and he's requested a meatball parm monkey bread - sounds delicious, doesn't it? :-)