Preheat the oven to 400 degrees F (200 degrees C).
Lightly spray 10 muffin cups with nonstick spray.
Refrigerated Biscuits (1 tube)
slightly and press over the bottom and on the sides of the muffin cups. Make sure the biscuits are high enough on the sides of the muffin tin.
Top each tin with about 1 to 1 1/2 tablespoons of
Canned BBQ Pulled Pork (3/4 cup)
Kosher Dill Pickle Spears (2)
, and some
Red Onion (1/2)
. Then sprinkle each cup with
Shredded Mexican Cheese Blend (1/2 cup)
Bake for 12-14 minutes, until lightly browned.
Optionally serve with
Coleslaw Mix (to taste)