Fall-apart tender, juicy pork. Put it on a bread for sandwiches or spoon it directly onto plates. Keep any leftovers in the fridge for a few days and eat them as snacks whenever the mood strikes.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (18 ounce) bottle hickory flavored barbeque sauce
- 1 (16 ounce) package fresh mushrooms (Optional)
- 1 (14.5 ounce) can stewed tomatoes
- 2 large onions, coarsely chopped
- ½ cup brown sugar
- ½ head garlic, peeled
- 2 tablespoons malt vinegar
- 1 pinch salt and ground black pepper to taste
- ¼ cup water, if needed
- 2 pounds pork chops
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine barbeque sauce, mushrooms, tomatoes, onion, brown sugar, garlic, vinegar, salt, and black pepper in a food processor or blender; pulse until mixture is blended but still chunky. If the mixture is too thick, add water.
- Arrange pork chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil.
- Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.
- For a more intense flavor, make sure the pork has plenty of moisture and re-cover with foil and cook for another hour or so.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 848 mg |
| Sugars | 34 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! Used only one onion & apple cider vinegar. This will be our new family favorite for pork chops! I bet it even better the next day.
I made as written and left out the optional mushrooms only because I didn’t have any on hand. This turned out good and I really liked that it used pork chops instead of a roast. This was a tad too sweet for me so next time I’d reduce the sugar and add more malt vinegar but I’m sure most folks would enjoy this just as written.