Slow Cooker Pork Chop Pulled Pork

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My husband loves pulled pork, but every time I make it in the slow cooker I end up with a week’s worth of leftovers. Did you know that you can actually scale down the recipe by using pork chops instead of a huge pork loin? It may not seem possible, but I promise you: it will taste just as moist and just as good as the original. 🙂

Slow Cooker Pork Chop Pulled Pork
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 large pork chops (about 1.5 lb.)
  • 2 cups ketchup
  • ¼ heaping cup light brown sugar, packed
  • ¼ heaping cup apple cider vinegar
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons honey
  • 2 Tablespoons honey mustard
  • ½ teaspoon ground pepper
Instructions
  1. In the bottom of a slow cooker, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, honey, honey mustard, and pepper.
  2. Add the pork chops to the slow cooker. Stir around the sauce to make sure the bottoms and tops of the pork chops are covered with the sauce.
  3. Cook on LOW heat for 5 hours, or until the meat peels off easily with a fork. Remove pork chops from slow cooker and shred, using two forks. Return shredded meat to slow cooker, stirring back into the sauce. Cover and set to WARM until ready to eat.

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Comments

  1. This very same recipe may be used with four checikn breasts as well.  The only difference is that you pour your sauce and onion mixture over the checikn breasts in a pyrex dish and just throw it in a preheated (450 degree) oven and cook for forty to forty-five minutes, or until the meat thermometer registers 160 to 165 degrees.

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