Bake the biscuits according to their package directions until deeply golden.
Heat the pulled pork with the broth and black pepper in a covered skillet over medium-low heat until steaming, 6 to 8 minutes.
Whisk the eggs, milk and salt until no streaks remain.
Melt the butter in a large nonstick skillet and pour in the eggs.
Cook over medium-low heat, folding broad sections toward the center, until just set.
Divide the eggs into six portions, lay a cheddar slice over each and cover for 1 minute to melt.
Split the biscuits and fill each with egg, warm pork and a restrained spoonful of barbecue sauce.
