Juicy Pulled Pork


  • 1 (18 ounce) bottle hickory flavored barbeque sauce
  • 1 (16 ounce) package fresh mushrooms (optional)
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 large onions, coarsely chopped
  • 1/2 cup brown sugar
  • 1/2 head garlic, peeled
  • 2 tablespoons malt vinegar
  • 1 pinch salt and ground black pepper to taste
  • 1/4 cup water, if needed
  • 2 pounds pork chops


Preheat oven to 350 degrees F (175 degrees C).

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Combine barbeque sauce, mushrooms, tomatoes, onion, brown sugar, garlic, vinegar, salt, and black pepper in a food processor or blender; pulse until mixture is blended but still chunky. If the mixture is too thick, add water.

Arrange pork chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil.

Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.