The Texas BBQ Forum

Took the frozen leftovers of some Pulled Pork that my neighbor's wife had bought down last month for Lunch today.
Definitely wanted to fix some Enchiladas and got "sneaky" with some Pineapple Salsa and Monterey Jack on some Guerreo Corn Torts.
Turned out great and also brought back some good memories of Chili Farmer.

Just a side note; no hijack intended; I inject my pork butts the night before smoking with lightly salted Pineapple Juice; we like them. I drop the meat into one of those giant ziplock bags and put back in fridge

Rambo wrote:Just a side note; no hijack intended; I inject my pork butts the night before smoking with lightly salted Pineapple Juice; we like them. I drop the meat into one of those giant ziplock bags and put back in fridge

I'm thinking about doing that to some "thick cut" Pork Chops the next time I stuff them

OldUsedParts wrote:

Rambo wrote:Just a side note; no hijack intended; I inject my pork butts the night before smoking with lightly salted Pineapple Juice; we like them. I drop the meat into one of those giant ziplock bags and put back in fridge

I'm thinking about doing that to some "thick cut" Pork Chops the next time I stuff them

I’ve never stuffed a pork chop so I’m no help

I got it from Chef Paul Prudhome several years ago from his TV Show.

Different ways you all might want to do on grilling or smoking

Pork 1
1 Tablespoon oregano dried
1½ tsp. cumin powder
2 tsps. sage dried optinal or just a little
8 to 10 garlic cloves mince fresh
1/2 c. sour orange or fresh 
1/4 c. olive oil
ancho or black pepper to taste
salt to taste
14 to 5 lbs. pork roast center cut bone in

Preheat oven 400ºF. OR GRILL or smoke as U usually do

Mix together all ingredients for the rub.

Pierce meat with a sharp knife 3 or 4 times. Season meat with the rub - make sure some of it goes inside the slits.
Place meat on a baking dish - cover loosely with foil.
Roast about 15 minutes - immediately after lower heat to 375ºF.
GRILL or smoke as you usally do or roast in oven about 1½ hours.
Remove foil ñ put under the broiler 3 to 5 minutes if roasting only.

Take roast out of oven - let it rest  about 10 minutes before  or (off grill or smoker tented

Pork 2~
~STUFFED Pork Chops 2 to 2½" thick bone in or out UR preference

Slice a deep pocket in chops - brush inside ñ out with a little oil - seasoning outside only ñ lightly with kosher salt - pepper - touch of garlic ñ touch of cumin powder - fill with stuffing

Sruffing mix
SMALL bowl  add ñ mix together~ roasted green chile's or jalapeño cut up with no seeds - bacon slices cooked ñ broken up or crumble  - cheese  shredded with gouda cheese or cheese of choice  (I love the Boars Head smoked cheddar cheese - add ½ tsp. cumin powder a touch of kosher salt - garlic ñ onion granular - mix well - stuff those babies. Close with tooth picks.
Place on grill ñ smoke or grill as usual
I haven't done smoked but in oven ñ on grill
On grill lightly oil grates~ medium heat
Grill each about 8 to 9 minutes per side. DO NOT OVER COOK!  REMEMBER  that  they still cooking while they are resting ñ tented.  Can use temp gage also for internal testing.  Of course  U all know - cooking time depends on thickness of the chops ñ bone in or bone out.

Roasting @ 400⁰F. about 15  to 20 minutes  ñ I brown outside B4 stuffing

Can make extra stuffing placed of foil.

Note ~ I heat all stuffing mix "except"  the shredded cheese B4 stuffing chops.  Heat  chiles - bacon - cumin ñ salt  first ñ mix in cheese quickly ñ stuff chops ...this makes sure the filling is nice n hot inside ñ cheese melts better B4 taking off grill.

Variations of stuffing ~
Sometimes - I used to add mozzarella cheese on top at the very last minute.
Get creative.

You can stuff with rinsed well sauerkraut - cut apples - little cooked barley - onion - celery -  salt - pepper ñ garlic  cooked ñ stuff chops..so good

Or spinach with diced onion - garlic - salt - pepper - cooked  crumbled baconed ñ Swiss cheese or  cheese of choice.

Add  Mac ñ cheese  or philly creamed cheese with chives - garlic ñ onion granular- salt ñ pepper  or just stuffing like stuffing a chicken or turkey or mashed taters hash browns or cranberries  ñ mapple syrup mixed.

I have a half pork loin in the freezer. Sounds like stuffing it would be great.