Juicy Pulled Pork recipe

All Recipes Main Dish Recipes Pork Pork Chop Recipes Baked

Ingredients

1 (18 ounce) bottle hickory flavored barbeque sauce
1 (16 ounce) package fresh mushrooms
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

Nutrition Info

294.2 calories
carbohydrate: 46.3 g
cholesterol: 36.2 mg
fat: 4.8 g
fiber: 2.2 g
protein: 17.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 848.1 mg
sugar: 34.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Arrange pork chops in a baking dish and cover with barbeque sauce mixture, cover with aluminum foil.

  4. Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.

Recipe Yield

8 servings

Recipe Note

Juicy, soft, fall-apart pork. Spoon directly onto plates or put it on a bun for sandwiches. Save leftovers for a few days in the fridge and enjoy as a snack whenever the urge hits you.

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