A pork shoulder chop is a tough and gristly piece of meat cut from a Boston butt roast. That roast is commonly used to make pulled pork in a process that takes many hours to turn it into tender barbecue. This is a method for turning a tough pork chop into a tender meal, reminiscent of pulled pork barbecue. These versatile chops can be served with a side of coleslaw and vinegar sauce for dinner or served with fried eggs and potatoes for a hearty breakfast. The choice is up to you.
- 2 pork shoulder chops
- 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
Combine marinade ingredients. Place shoulder chops in large resealable bag and add marinade. Seal and refrigerate for 6 to 12 hours.
This recipe is best prepared on a grill that can add smoky flavors or in a smoker. Remove chops from marinade and reserve the marinade for later. Grill or smoker at a temperature around 250 degrees F/120 degrees C for 1 1/2 hours. Turn once halfway through the cooking time.
Place each chop on a large piece of aluminum foil. Pour half of the reserved marinade over each and seal tightly in foil. Either increase grill/smoker temperature to 350 degrees F/175 degrees C or place in oven at that temperature. Continue cooking for 30 minutes or until the internal temperature reaches 175 degrees F/80 degrees C.
Serve with coleslaw and dinner rolls.