I normally use a pork tenderloin but, since the chops
were less fatty and on sale, I wanted to see if I could get
great tasting sandwiches using chops. These were awesome!
I love using my slow-cooker on the weekends when we are busy.
I can rely on a great meal with not a lot of fuss! I usually butter and
toast the buns too - gives an added flavor to the sandwich. I hope
you make this and remember - you can always use your own favorite BBQ sauce. Best Pulled Pork Sammies in town! ~Enjoy!
Slow Cooker BBQ Pork Sammies
Olive oil *for coating slow cooker
6 Boneless Pork Chops, trimmed
2 Tbs Worcestershire Sauce
Salt & Pepper
1 Cup Water
**BBQ Sauce homemade or your choice (see below)
Buns *your choice
Run some olive oil around inside of slow-cooker (will make for easy cleanup when done) Trim any fat from boneless pork chops and place in bottom of cooker. Sprinkle chops with salt and pepper and shake the Worcestershire sauce over the tops of chops.
Pour 1 cup of water down along side of cooker and place on High for 5 hours. After 4 Hours, take 2 forks and shred pork. Let cook 30 mins more. Remove most all the liquid from cooker and add in your favorite BBQ sauce, stir well and cover an extra 30 mins. Serve Pulled Pork on Texas Toast or on Buns.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
**Homemade Barbecue Sauce....Just Like Sweet Baby Ray
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice (or you can sub apple cider vinegar)
1/4 cup water
1 tablespoon Worcestershire sauce
2 1/2 teaspoons ground mustard
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1/8 cold water mixed with 1 tablespoon corn starch (optional)
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge. Makes 2.5 Cups
Sauce Recipe Adapted from: halfbaked
The Jam that started it ALL. Out here we have beautiful Colorado Western Slope Peaches... and each year we'd receive a bushel and try to decide what to do with it all before it 'went bad'. Most we gave away. One day I decided to try make an entire batch of Colorado Peach Jam. It is now the most requested Jam that I make. There is a sweetness to it that is unmatched in any commercial jams I have tasted. I always giggle and think of "Seinfeld" when I see a peach and Kramer savoring every bite of his Mackinaw Peaches! He looks just like me with a peach! makes me laugh! Then again, everything makes me laugh - like using an immersion blender for the first time making this jam and lifting it up out of the pan too quickly. Motor running, hot jam flying all over me and my kitchen, oh! the JOY of Peaches! I now have my immersion blender mantra down pat "do not lift, do not lift, do NOT lift! " ~Enjoy!
Homemade Colorado Peach Jam
8 lbs Colorado Peaches
5 1/2 Cups of Sugar
2 Tbs Bottled Lemon Juice
1/2 Orange, cut up with peel left on.
1 packet of SureJel (I use low sugar pink box, or pectin of your preference)
*you can replace up to half of the sugar in this recipe with honey if preferred.
Photos by: Diane Baker for Canning and Cooking at Home