Smothered Thin Pork Chops
Serves: 6-8 adults
Active Time: 15 mins
Total Time: 8 hrs 10 mins
- 7-8 lb. Bone-In Pork Butt
- 1/4 cup brown sugar
- 1 tablespoon chile powder (omit if you don’t like a little spicy)
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (omit if you don’t like a little spicy)
- 4 onions, cut in halves
- 1 bottle of good bbq sauce
- Fresh rolls, for sandwiches
Stir together brown sugar, chile powder, paprika, garlic powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl. Rub mixture all over the pork butt.
- If you have the time, wrap in plastic and let sit in the fridge overnight or at least several hours.
In a skillet, heat olive oil and brown all sides of the pork butt (except the fat cap) by letting them sear in the oil for about 2-3 minutes each side. Place the onions in the bottom of the crock-pot. Once browned, place the pork butt in the crock-pot, with the fat cap up, on the onions.
- The idea is that the fat will drip down as it slow cooks through the meat.
Set the temperature to low and let cook, with the lid on, for 1 hour/ lb. (7-8 hours in this instance).
- Tip: The bone works as a natural thermometer. The pork will be done when the bone can be pulled out with ease.
Separate the fat pieces from the meat. Use two forks to shred the meat. This is the worst part of the whole process as it takes some effort. It is worth it though so don’t skimp out!
Now is when you would add the sauce to the meat and mix together. I have learned that depending on the party, everyone has their own preference for sauce. I now set out a few sauce options, hot, mild, smoky, and then let everyone choose for themselves which one they want and put that on their pork as they make their sandwich. It’s been a hit and people can try different flavors easily.