Pork shoulder gets slow-cooked, shredded and mixed with barbecue sauce plus baked beans, then topped with garlic-butter biscuits and baked into a pot pie. Serve with coleslaw for a picnic-perfect meal you can eat year-round. Expert tip: Save time by making the pork the day before. Cover and refrigerate overnight. The next day, make sure pork, barbecue sauce and bean mixture is thoroughly heated before topping with biscuit dough to ensure biscuits completely bake through.