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Crockpot Pork Chops, Part 2: Faux Barbecue

Most people don’t know this, but I am originally from North Carolina. This means that when I think barbecue, I am hoping for lots of vinegar, a little brown sugar and absolutely NO barbecue sauce (unless it is made of more vinegar, brown sugar and some crushed red pepper flakes). 

After my last experiment with slow cooked pork chops, I thought, “I’ll bet I can do something barbecue-y with this recipe.” I did a little Googling and came up with a recipe I thought would work.

The end result was fanfuckingtastic, if I do say so myself. The first night, the vinegar was pretty strong. It was perfect for a sandwich, but it was a bit too much by itself for my taste. (Pro Tip: When you first open up the crockpot, do not breathe deeply of the steam. It is some powerful shit.) After it had mellowed overnight, it was perfection. It’s also fairly low-fat, since you are using lean meat instead of a fatty shoulder, if you are interested in that sort of thing.

bowl of barbecue
I wish I had a better picture for you, but by the time it was done I was dizzy with hunger from smelling the pork cook for six hours and it was all I could do to take a camera phone picture before digging in. I promise it tasted better than it looks.

Crockpot Barbecue

  • 2 onions, quartered
  • 2 tbs brown sugar
  • 1 tbs smoked paprika
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 ““ 3 lbs pork chops
  • 1 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/3 cup Worcestershire sauce
  • 1 1/2 tsp crushed red pepper flakes
  • 2 tsp sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  1. Place onions in the bottom of the crockpot.
  2. Blend brown sugar, paprika, salt and pepper and rub over pork chops.
  3. Place pork chops on top of onions in crockpot.
  4. Whisk together remaining ingredients and pour over pork chops.
  5. Cook on high for 4-6 hours, or on low for about 8 hours.
  6. Pull apart the pork chops with a pair of forks and serve in the sauce.

If you really need extra smoky flavor, you can add a tablespoon of liquid smoke to the sauce before you start cooking, but I think liquid smoke is nasty, so I left it out.

It’s not as good as the real thing, nothing can compare to a day’s coking in a pit, after all, but it is close enough to satisfy any BBQ cravings you might have while you are far from the good stuff.

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[E]SaraB

Glass artisan by day, blogger by night (and sometimes vice versa). SaraB has three kids, three pets, one husband and a bizarre sense of humor. Her glass pendants can be found at www.etsy.com/shop/AngryOwlStudio if you're interested in checking it out.

17 thoughts on “Crockpot Pork Chops, Part 2: Faux Barbecue”

  1. Being from the North, I have no clue what *real* BBQ is really like. However, this sounds tasty enough for my limited scope of understanding.

    It’s hard for me to a fathom a world in which BBQ sauce is a sin, but I’ve had some mighty fine dry-rub ribs in my time, so maybe such a thing can be true.

  2. EASTERN STYLE 4 LYFE. I want to be your best friend now SaraB, I really do. This is how strongly I feel about barbecue. And it’s heartening to see a crockpot recipe! Yes, whole hog on a smoker might be preferable and whatnot, but some of us have budget and space constraints. And it’s just as delicious!

    1. I feel like we’re part of the same secret club. We should have a secret handshake or some sort of sign we can give so Eastern barbecue lovers can recognize each other. This is one of the great food debates that I actually Get. That, and Chicago style deep dish pizza upsets me. It’s not pizza, it’s casserole in a crust.

  3. Crockpot meals!  Yes!!!

    A lot of times I’ll throw everything in when I get home from work in the mornings and then TA-DAH! I wake up to the apartment smelling delicious. I’m going to have to try this one out.  The BBQ pulled pork I usually make is just a recipe from the back of a McCormick pack.  It’s pretty yummy, but this sounds even better.  I’ve been making red beans and rice a lot lately and I need to change it up.

    1. It’s only been recently that I’ve had the planning abilities to make dinner at lunchtime. Once you get used to it, though, it’s easy to see the appeal of slow cooking. I had a bunch of stuff pop up for this afternoon and I was stressed about getting everything done. Then I remembered that I had the stuff to make crockpot paella sometime this week so I made dinner before doing my afternoon stuff. It made me feel all Donna Reed-y.

      1. I can definitely see the appeal of it! Having dinner ready before 7:30 would be so wonderful. My hesitation is that it would require me to buy stuff in advance, and I’ve been avoiding that lately because I was throwing away so much food when I’d get a big order. I probably spend more that way, but I do throw away less.

        1. That is part of the whole planning thing I was talking about. We have this weird thing where if I buy a small amount of something, it is gone in a day, btu if I buy more it sits in the fridge and goes bad. We are getting better about it, but I still end up grocery shopping at least twice a week to keep form wasting food.

  4. Man that sounds so much better than the faux-barbecue crap they usually do for crockpot barbecue. Really, dumping bad sauce into a slow cooker with meat does not equal barbecue. I think I’ll have to try your recipe though, but with pork butt instead of ribs cause I’m super cheap.

    1. If you do the pork butt, leave out the olive oil. I only added it to replace the fats I lost using lean meat. (I expect it will be better with the butt, olive oil can only do so much.)

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