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.
Ingredients
- hickory flavored barbeque sauce: 1 bottle (18 ounce bottle)
- mushrooms: 1 pack (16 ounce pack, fresh, optional)
- stewed tomatoes: 1 can (14.5 ounce can)
- onions: 2 piece (chopped)
- brown sugar: 0.5 cup
- head garlic: 0.5 piece (peeled)
- malt vinegar: 2 Tbsp
- pinch salt and ground black pepper: 1 piece (to taste)
- water: 0.25 cup (if needed)
- pork chops: 2 pound
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Arrange pork chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil.
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Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.
