I have no doubt violated all known rules for barbecue with this recipe and can only feel thankful that this blog is so sparsely read that I won't have to worry about angry Texans and residents of Kansas City showing up at my front door and trying to spear me with ka-bob skewers. All I can say in my defense is that it is really good and that Aisling has stopped referring to the crock-pot as the "crap pot".
We had these sandwiches for dinner tonight in a picnickery sort of meal. I found that I couldn't wait until next week's grocery foray to buy another brisket for barbecueing, so I groped my way through the freezer and found a butcher's pack of center-cut pork chops. Yup, it was most definitely going to be a pulled pork dinner.
I wish I'd had time to make a potato salad or even a macaroni salad, but by the time I'd thought of doing either one, the time had passed for their fridge-chilling requirements. And as my husband said with a shudder, "Warm macaroni salad is just...wrong."
Instead, we had these sandwiches with frozen corn (dressed with a touch of milk, a tablespoon of butter, a tablespoon of sugar and some salt and pepper to approximate the taste of off-the-cob corny goodness.) Again, I wish I'd thought to make a green salad, but my mind has been on HISTO Indiana History all day today and my head is kind of clogged up with information about the Adena-Hopewell Indians and Indiana's state bird (the cardinal.) We had potato chips, making this a meal that defies everything Atkins lovers profess to be good and right with the world and its food.
3 or 4 center cut pork chops
1 bottle Heinz chili sauce
1 T butter
3 Vidalia onions, finely chopped
2 cloves garlic
3 T brown sugar
1 T prepared mustard
1/2 tsp salt
1/4 cup of jalapeno pepper slices (optional)
Spray slow-cooker with nonstick spray and add enough water to just cover the bottom of the crock. Place pork chops directly into the crock; there's no need to brown them.
In a saute pan, melt the butter. Add the garlic and chopped onions; cook over medium heat for about a minute. Add bottle of chili sauce, brown sugar, mustard, salt and jalapeno peppers, if desired. Cook mixture until bubbly, stirring constantly. Pour over chops in slow cooker. Cover slow-cooker and allow pork to bake for about four hours. Remove lid from cooker and de-bone chops, pulling the meat apart with two forks. Cook for another hour or so until enough liquid has evaporated from the barbecue sauce to allow it to thicken a bit.
Serve onto hamburger buns or onion rolls with a slotted spoon.
Makes about eight sandwiches.
This pulled pork barbecue can also be served as a main course inside a big baked potato, sprinkled with shredded cheese and chopped green onion. This would be good with a green salad, too.
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