Spicy Dr. Pepper Shredded Pork
Happy Monday!! First day back after a long weekend at the beach enjoying the sun, surf, sand and the seafood. Since it's the first day back I decided to do a very easy delicious dish that a friend at work told me about. Thanks Sue and The Pioneer Woman! If you love shredded pork, Dr Pepper and spicy peppers this is the recipe for you. Basically you put all the ingredients in a pot and cook 6-8 hours in a low temp oven. How much more no fuss can you get! I served these delicious shredded pork sandwiches on Hawaiian rolls, with a side of onions, pickles and homemade coleslaw. I used Hawaiian rolls because the sweetness of the rolls really brings out the spice of the pork. Honestly, this is so good you can use any bread, bun, roll, tortilla or just serve it in a bowl by itself and your family and friends will love it!😋 Judging by the oohs and aahs by my husband and son, this dish will be a regular!
Spicy Dr. Pepper Shredded Pork
Ingredients
1 whole large onion - cut into wedges
1 whole pork shoulder ("pork
Butt") - 5 To 7 Pounds
Salt and Pepper
1 can (11 Ounce) chipotle peppers in adobo sauce
2 cans Dr. Pepper (regular - not diet) –
I used 1 20oz bottle
2 tbs brown sugar – I didn’t use
this
Preparation
1. Preheat oven to 300 degrees.
2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
4.Pour the can of chipotle peppers over the pork (include the sauce.) Pour in Dr Pepper. Add brown sugar to the juice and stir in.
5.Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
6.Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
4.Pour the can of chipotle peppers over the pork (include the sauce.) Pour in Dr Pepper. Add brown sugar to the juice and stir in.
5.Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
6.Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
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