Pages

Friday, March 16, 2012

Easy BBQ "Pulled" Pork

I've never blogged a recipe before. But, I have read plenty of recipe blogs and lots of them are kinda witty but seriously, most of the time I just want the recipe.

I will say up front that the stand mixer is the star of this recipe for the almost instantaneous pulling/shredding of the pork that would ordinarily be quite time consuming. If you don't have a stand mixer, the pork will be soft enough to shred but it will take a lot longer.

Ingredients:
6 boneless center cut chops
1/2 cup water
Spices-I used a southwestern spice mix and fresh ground black pepper on the chops before putting them in the slow cooker
Sliced onions
~Half bottle BBQ sauce of choice
I'm a horrible Texan as I've yet to make my own. I used Stubb's Spicy.

Instructions:
Pour water and some BBQ sauce into slow cooker, stir well.
Place one layer of chops inside slow cooker. Mine allowed for three across.
Put some sauce and onions on top of first layer, then add another layer of chops followed by more onions and sauce. I set mine to cook on low for 7 hours.

At the end of the 7 hours, use a slotted spoon and transfer half of the cooked chops into the bowl of a stand mixer fitted with a flat beater. Mix on low until the pork is shredded to the level you want. Transfer shredded pork into another bowl and shred the remaining chops.

The end result will need saucing.
This part actually works great because while the shredded pork does have flavor without adding sauce, this gives everyone at the table the option of adding the kind of sauce they prefer.

FYI: Using 6 pork chops will yield A LOT of pulled pork. If you have a small family or don't want leftovers, I'd do half.

I served mine with Kansas City style sauce, fluffy buns, homemade slaw, and pickles.

35 comments:

  1. Trying this tomorrow, it sounds great!!!

    ReplyDelete
  2. Great recipe and I will be forever grateful for being told to "pull" the pork in the stand mixer. I think that you made my life with that! I used chipotle chili seasoning on the pork chops - it added a great heat! :) Thanks!

    ReplyDelete
  3. If you only do 3 chops do you still do 7 hours? If you don't have a stand mixer what is the best way to pull the pork?

    ReplyDelete
    Replies
    1. I think you can use a hand mixer and a deep mixing bowl in place of a stand mixer.

      Delete
    2. Use 2 forks to separate the pork. After 7 hours of slow cooking the pork should just fall apart anyway.

      Delete
  4. Sorry everyone, I've been out of town, and as you can see by the number of entries, I never kept up with this blog! Stephanie, I used thawed chops. K, I whole heartedly agree with the replies from Jessica and que_hall about other shredding methods!

    ReplyDelete
  5. I make this all the time so easy and simple. It's also good with sauerkraut!
    Love, love, love my crock pot!

    ReplyDelete
  6. Do you cook this on high for the entire 7 hours?

    ReplyDelete
    Replies
    1. I did, when I opened the lid the sides of the pot were mildly scorched with the sauce, however it was nothing I couldn't scrape off easily with a wooden spoon and add back into the sauce. =)

      Delete
    2. The recipe says low for 7 hours, not high. If you want to cook it on high, I would do 3-4 hrs.

      Delete
  7. it says low for 7 hrs, I got a late start getting mine in the crock pot this afternoon so I put it on high for an hour then going to cook on low for 4-5 more, we'll see how they turn out!!

    ReplyDelete
  8. I've made this a few times and love it. Do you think it will freeze well? Thinking of using it with a freezer email exchange? How many chops to feed six families of six?

    ReplyDelete
  9. I've found that if you are cooking the pork for that length of time it is so tender that it will fall apart anyway. No need for real "shredding". I just use 2 forks and and just press down on the meat and it will come apart by itself.
    Yes, pulled pork will freeze. Just make sure there is enough sauce on it so it doesn't dry out.

    ReplyDelete
  10. If you use a metal whisk, the pork (or any very tender meat for that matter) will easily shred..try it...just press the whisk into the meat and twirl...comes apart like a dream!

    ReplyDelete
    Replies
    1. Thanks for this tip! Two forks always seems to shred it too much for me.. I guess I'm hard handed. Wisk worked like a charm!

      Delete
  11. I made this a few days ago and it was easy, inexpensive, a HUGE amount is rendered, quite filling, and most importantly it was delicious. This recipe is definitely a keeper!

    ReplyDelete
  12. anyone have a recipe for NC style (vinegar) bbq?

    ReplyDelete
  13. This is in my crock pot right now! I used 3 chops. It smells divine! It's only been in for about 6 hours. I already shredded the meat, now I'm letting it marinate in the sauce for a bit longer. Great recipe, mahalo!!!!

    @ Lisa: My mom makes (AMAZING) ribs using a sauce made with equal parts vinegar, molasses, and mustard. It's amazing. You can try that. Check allrecipes.com :)

    ReplyDelete
  14. Whenever I cook porkchops this way, they always end up hard as rock. Why!?

    ReplyDelete
    Replies
    1. Do other things turn out okay in your crock pot? I had several things come out of my crock pot that were rock hard and just didn't look quite right. I finally figured out that my crock pot wasn't working properly anymore. I got a new one, and everything started turning out perfectly again!

      Delete
  15. I made this at the weekend and it was lovely, really easy, really tasty and a lot of it. Gluten free too with the bbq sauce we used. The handmixer tip worked a treat too!

    ReplyDelete
  16. I don't eat pork, could I substrate chicken breasts?

    ReplyDelete
  17. I don't have a crock pot, how long do you think it would take to do this on a stovetop or in the stove, in a large covered pot???

    ReplyDelete
    Replies
    1. You can put in oven on 180° F for the same amount of time.

      Delete
  18. Made this today, and it was FANTASTIC!!!! And sooo easy :) I doubled the amount of BBQ and water the recipe called for and added a few splashes of tabasco sauce, turned out great!

    ReplyDelete
  19. This recipe is soooooo awesome, and I have already made it twice! We always used to make pulled pork with pork shoulder/butt, but it's so much better using pork chops! This is an easy, cheap, quick, almost effortless, delicious meal. Thanks so much for sharing!!

    ReplyDelete
  20. I made this for dinner tonight and it was GREAT! The pork was so tender I was able to shred it with two forks. Will be making this again soon!

    ReplyDelete
  21. Neat! I go half-and-half shoulder and ribs, use beef broth instead of water, and don't add the barbecue sauce until after it's cooked, but otherwise, exactly the same! And you're so right -- it just melts off the bone after it's been in there. Amazing!

    ReplyDelete
  22. This is where is all starts Powered by shredding, liveSite https www camelback net
    shredding,

    ReplyDelete
  23. about how big is the recommended bottle of bbq sauce? We buy ours in a 32 oz. mason jar...

    ReplyDelete
  24. omgosh - just tried this - it turned out BEAUTIFULLY! I used one of those big 5# pork loins for $1.99 pound on sale... chopped off 6 1" "chops" and it shredded wonderfully! I just eyeballed the sauce - but my hubby just said it was the best "meal" I've made yet! :) We are doing pork sliders with coleslaw... oh yeah!

    ReplyDelete
  25. I made this yesterday and had some neighbors over. Everybody fell in love with this and are going to make some really soon. DELICIOUS! Thanks.

    ReplyDelete
  26. I'm gonna make this tonight sounds yummy

    ReplyDelete