don’t have enough<\/u><\/a> fat content and connective tissues like pork shoulders have. However, this is your best shot at what we’re trying to do.<\/p>\n\n\n\n Nonetheless, the ribeye part has a fair amount of fat going through them. So, to do this, you want ribeye steaks with a fair amount of fat. You don’t need the really lean ones like loin chops. <\/p>\n\n\n\n
Step 2: Prepare the Pork Chops <\/h4>\n\n\n\n Get the meat rinsed with water. Continue by seasoning both sides <\/strong>of the meat with a mild barbecue rub<\/strong>. You may use any kind of barbecue rub you like.<\/p>\n\n\n\nNext, add some barbecue sauce to the<\/strong> meat<\/strong> to add some flavor. Mix them up and wrap them in aluminum foil in readiness for the toaster oven. <\/p>\n\n\n\nStep 3: Bake for 2 Hours at 300 Degrees <\/h4>\n\n\n\n Set your oven on bake to 300 degrees Fahrenheit.<\/strong> Let the meat bake in there wrapped up like that for about two hours<\/strong>. <\/p>\n\n\n\nOnce two hours is up, get the meat out and open them up. By now, you should see that the bones are pulling right out and the meats are looking tender and bustling with flavor.<\/p>\n\n\n\n
Step 4: Break the Meat Apart With Forks<\/h4>\n\n\n\n Pull the pork cut out of the foil, pour the fat out <\/strong>and put a fresh piece of foil down. Place the pork chops back on the foil. <\/p>\n\n\n\nThen take a fork and break them apart in the aluminum foil. By now you should see that they’re starting to pull. <\/p>\n\n\n
\n
<\/figure><\/div>\n\n\nStep 5: Add Some Bbq Sauce and Continue Cooking for Additional 5-10 Minutes <\/h4>\n\n\n\n Add some more barbecue sauce to the baked pork and put them back in the oven for a few minutes. This helps the meat add more flavor and get nice and tender. Five to ten minutes<\/strong> is enough. It will also let the sauce caramelize a little bit. <\/p>\n\n\n\nAfter the cooking duration, the meat should be all sauced up now. By now, it will smell and look good. <\/p>\n\n\n\n
Step 6: <\/em><\/strong>Rest and Shred the Pork <\/h4>\n\n\n\nDon’t shred the meat while it is still hot. Always let the steak rest for up to 15 minutes before pulling it. This lets the meat reabsorb moisture and the juices return to the right places and cool. Finally, you can serve it as a snack or as a side dish serving.<\/p>\n\n\n\n
Does Pork Chops Pulled Pork Pull Well?<\/h2>\n\n\n\n If you’ve done real pulled pork before, you can tell there’s a bit of difference<\/strong>. And that’s the texture that helps the actual pulling. Real pulled shoulders are cooked for several hours \u2013 at least 2 hours per pound<\/strong> in an oven. On a smoker or grill, we’re talking about 12 to 15 hours<\/strong>. <\/p>\n\n\n\nConclusion <\/h2>\n\n\n\n I don’t recommend using pork chops like loin or tenderloin for pulled dishes. They’re too lean to withstand a lengthy cooking time. Pork butts or pork shoulder are the best<\/strong> for this recipe as they have the needed fat and connective tissue to store moisture. When you cook them up to 205 degrees<\/strong> of internal temperature, you’ll end up with succulent and juicy meat that pulls to strips. <\/p>\n","protected":false},"excerpt":{"rendered":"Don’t do it if you really want pulled pork and can’t find pork shoulder or pork butt. I know some roadside cooks may have told you they’ve done this before with pork loin chops. It’s usually not a good idea. The trick to doing this with a toaster oven is dangerous too. The dish either […]<\/p>\n","protected":false},"author":2,"featured_media":8467,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/8391"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=8391"}],"version-history":[{"count":10,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/8391\/revisions"}],"predecessor-version":[{"id":19227,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/8391\/revisions\/19227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/8467"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=8391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=8391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=8391"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=8391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}