Rating: 4 stars 4.1
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A hearty and delectable pulled pork. Cutting the roast into chops and seasoning individually helps work more flavor into the mix.

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Recipe Summary

prep:
15 mins
cook:
8 hrs 30 mins
total:
8 hrs 45 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.

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  • Blot pork chops dry with paper towels, then rub with paprika mixture.

  • Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.

  • Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.

  • Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.

  • Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches.

Nutrition Facts

515 calories; protein 31.6g; carbohydrates 41.7g; fat 18.5g; cholesterol 82.3mg; sodium 1040.8mg. Full Nutrition
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