Cleaning out the freezer this weekend, I found a Kurabota pork shoulder. Being sick of BBQ flavors I decided to make "Pork Chops". I hate your typical overly lean, flavorless, supermarket pork loin chops. There is tons of flavor in a pork butt, here is how I turn a butt into 'pork chops'...
- A simple dry rub of salt, black pepper, red pepper, and granulated garlic
- I cook on the Big Green Egg at 275* for 8 hrs or until internal temp is in the 190's with a couple chunks of apple wood
- The cooking cook be done in a home oven on a roasting pan and rack (without the apple wood of course)
- I let the finished pork butt cool to room temp and then into the fridge overnight
- Slice the cold pork shoulder into 1" thick slices
- Make a pan gravy:
- Roux (2T Butter, 2T Flour) + 1/2Cup chicken broth, 1/2Cup apple cider, a couple springs of thyme, s&p to taste, simmer to thicken
- Gentle warm the slices in the pan gravy and serve
1 comment:
I am going to have to give this one a try, looks great!
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