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.
- 2 onions, quartered
- 2 tbs brown sugar
- 1 tbs smoked paprika
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2 â€“ 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
- Place onions in the bottom of the crockpot.
- Blend brown sugar, paprika, salt and pepper and rub over pork chops.
- Place pork chops on top of onions in crockpot.
- Whisk together remaining ingredients and pour over pork chops.
- Cook on high for 4-6 hours, or on low for about 8 hours.
- 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.