|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Juicy pulled pork on hot buns is an unbeatable and mouthwatering meal. But the process of making pulled pork can take many hours for the pork shoulder to soften and finally achieve the coveted texture that we all love. It's hard work for a great reward. Our tasty recipe for pulled pork chops brings you a shortcut to pulled pork deliciousness, making it easier to enjoy those beloved flavors by using pork shoulder chops. These are tough and gristly pieces of meat cut from a Boston butt roast, the cut commonly used to make pulled pork, but our easy method turns the tough pork chops into a tender meal, reminiscent of pulled pork barbecue. This recipe serves two generous chops, but if hosting more diners, simply double or triple the amounts. These versatile chops can be served with a side of coleslaw rolls and vinegar sauce, or alongside fried eggs and roasted potatoes for a hearty breakfast.
A tangy marinade infuses the meat with sweet and savory notes while also helping to tenderize the meat. We recommend at least six hours of marinating time, but if you have more, go up to 12 to ensure a delicious and moist cut of pork. If you're not familiar with marinating your meats, you're missing out! With very few ingredients you can create perfect marinades that add flavor, moisture, and tenderness to even the toughest cuts of meats. Depending on the protein you're using and the cooking method you choose, the time and ingredients should vary. As a general rule, most marinades have acid in the form of vinegar or citrus juice to soften and flavor the surface of the meat. That's why the thinner the cut the better, but also the shorter the time of marination. Too much time and the muscle turns mushy; too little and there's no added flavor or tenderness. For tough cuts of meat like these chops, up to 12 hours works great, while for tender pieces sometimes 30 minutes are sufficient. Experiment at home by mixing an acid (vinegar) with fat (olive oil), adding seasonings (spices and dry and fresh herbs) and a sweetener if needed (brown sugar, molasses, honey).
Once your chops are marinated and ready to be cooked, keep in mind that the chops are best prepared on a grill or in a smoker. The key to making juicy and tender chops is to keep a steady temperature for the first 90 minutes of cooking, while promptly elevating it for the final 30. These chops are fantastic with baked potatoes and a salad, but also sliced and served taco-style with fresh cream, avocado slices, and some pico de gallo.
2 pork shoulder chops
For the Marinade:
1/4 cup vinegar
2 tablespoons prepared mustard
1 tablespoon vegetable oil
1 tablespoon salt
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground black pepper
Gather the ingredients.
Combine marinade ingredients. Place shoulder chops in a large resealable bag and add marinade. Seal and refrigerate for 6 to 12 hours.
Preheat your grill or smoker to 250 F. Remove chops from the marinade and reserve the liquid for later use placing it in a container in the fridge. Grill or smoke for 90 minutes, turning once halfway through the cooking time.
Remove the chops from the grill and place each on a large piece of aluminum foil. Pour half of the reserved marinade over each and seal tightly in foil. Either increase the grill or smoker temperature to 350 F/175 C or place the chops in an oven heated up to that temperature. Continue cooking for 30 more minutes or until the internal temperature reaches 175 F/80 C.
Serve hot with your favorite sides.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.