Pork chops are undeniably fantastic, a well-loved favorite. But what makes them truly remarkable is their versatility on the BBQ. This recipe once again highlights the forgiving nature of pork, making it the star of a wide array of BBQ dishes. In this preparation, a Boston butt undergoes a remarkable transformation as it's turned into a delectable BBQ meat appetizer served in a casserole pan, easily satisfying 15 people.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
2 kg / 4.4 lbs boston butt ( pork shoulder )
- 70 grams / 2.5 oz Gyros BBQ Rub
100 ml / 0.4 cup plant based oil ( any kind )
500 grams / 1,1 lbs small mushrooms
400 grams / 14 oz bacon strips
200 grams 7.5 oz / shredded young Gouda cheese
250 grams / 9 oz butter
- Remove the shoulder blade out off your boston butt with a sharp boning knife.
- Slice the whole boston butt into thin and long pork chops.
- Create 70 grams or 2.5 oz of Gyros BBQ Rub according to it's recipe.
- Take a bowl and put in 100 ml or 0.4 cup of plant based oil ( use any kind).
- Add 4 tbsp of the Gyros rub and mix it up to create a marinade.
- Pour it on top of your pork chops and mix it all together.
- Store the pork chops in the fridge for at least 2 hours.
- Fire up your Griddle and set it to a high temperature using all burners.
- Grill all the porkchops on the hot plate without any oils or butter. The pork chops has enough fat in them to fry themselves.
- Fry them on both sides untill they all turned golden brown and slide them over to 1 side and turn that burner down to a low setting.
- Fry 500 grams or 1.1 lbs of small whole mushrooms in the bacon fat. If you have to much fat stacking up it's wise to scoop some over to the drain.
- Once the mushrooms are cooked, scoop them over to the cooler side.
- Render out 400 grams or 14 oz of bacon strips.
- Once everything is cooked, Slide everything on the side and heat up a casserole skillet.
- Take some bacon and roll it inside a whole pork chop. Secure it with a tooth pick and set it straight up in the pan.
- Repeat this proces until the whole pan filled up with pork chop rolls.
- Add all the mushrooms and load them up in between the pork chop rolls.
- Add 200 grams or 7.5 oz of shredded young Gouda cheese and let it slowly melt.
- Add 250 grams or 9 oz of butter to a bowl and add 3 tbsp of the Gyros Rub.
- Mix it up and put the whole lump of butter on a baking sheet.
- roll it up and wrap it like a piece of candy and stick it in the fridge until usage.
- Serve up a buttroll on a plate.
- Slice of a piece of butter and let it melt on top of the butt roll.