Pulled pork for a non-army

I recently made pulled pork with a barbecue sauce for a very small group: only two!  I learned from Cook's Country that you could use bone-in pork chops, blade or center cut please, to make the perfect amount for a non-army like this.  Is pork butt better?  You bet.  Is this convenient?  You double bet!

I don't brine the pork before braising it for this dish, because it's already pretty salty.


Pulled Pork for Two

2 large bone-in pork chops, blade or center cut
1 T brown sugar plus 2 t, divided
1 t paprika
1/2 t chili powder
1/2 t cumin seeds
Dash of salt and pepper
2 slices of bacon
Small onion, chopped
Clove of garlic, minced
1/3 c ketchup
1/4 c cider vinegar

Preheat the oven to 300 with the rack in the lower middle.  Cut meat off the bones, removing most of the fat, and slice into strips.  In a zip loc bag, combine the brown sugar through the salt and pepper.  Place the meat and bones in the bag and rub them well.  Set aside.

Cook the bacon well in a Dutch oven.  Remove bacon to drain and pour out most of the grease, reserving it.  Brown the pork and bones, about 3 minutes each side.  Remove to the bacon plate.

Cook the onion in a bit more of the bacon grease until softened.  Stir in the garlic and cook about 30 seconds.  Add the ketchup, vinegar, 2 t brown sugar and stir well, bringing to a boil.  Stir in pork and crumbled bacon.  Cover pot with foil and lid, and braise for about 1 1/2 hours.

Before serving, pull remaining meat off the bones, and shred the pork into bite-sized pieces.  Mix well with onions and sauce.