BBQ Pork Shoulder with Cheddar-Cumin Biscuits

1. Preheat the oven to 300˚F.
2. Pat the pork dry with paper towel and sprinkle with salt.
3. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Add enough stock to come about halfway up the side of the meat. Cover and cook for 3 hours, or until the meat is tender enough to pull apart with tongs or two forks.
4. Shred the meat, adding the barbecue sauce and tossing to combine.

Biscuits

1. Stir together the flour, baking powder, cumin and salt.
2. Add the cheese and toss to combine, then add the cream and stir just until the dough comes together.
3. Pat about an inch thick and cut into wedges, squares or rounds. Transfer onto a parchment-lined baking sheet and if you like, brush the tops with a bit more cream
4. Turn the oven up to 425˚F and bake for 15-20 minutes, or until golden.
5. Split the biscuits and fill with pulled pork.