SPICY DR. PEPPER SHREDDED PORK

Spicy Dr. Pepper Shredded Pork image

This recipe comes from The Pioneer Woman, Ree Drummond. First of all: pork butt. It isn't a pork butt at all, but a pork shoulder. Second, it's just a wonderful cut of meat. It cooks up moist and tender and results in so much meat, you can either feed a crowd or stretch the meat into at least two or three different meals for your fam damily. this fun and sweet/spicy concoction of Dr. Pepper and chipotle peppers really did turn out to be a lovely combination. If you haven't ever tried it, cook up a pork shoulder sometime soon. You'll be amazed at how much you can do with the stuff.

Provided by Jessi Leigh

Categories Pork

Time 6h5m

Yield 18 serving(s)

Number Of Ingredients 6

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Ingredients

1 whole large onion
1 whole roast, Pork Shoulder ("pork Butt")
salt & freshly ground black pepper
1 (11 ounce) can chipotle chiles in adobo
Dr. Pepper cola, 2 (12 oz.)
2 tablespoons brown sugar

Steps:

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
If you're so inclined, rinse the pork. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir inches.
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.
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. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

*** Explore more Spicy Dr. Pepper Shredded Pork Recipes »

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Aryana griggs

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I would definitely make this recipe again. It's easy to make and it's always a hit with my family and friends.

Ky_H1f2

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This recipe is a great way to change up your usual pulled pork routine. The Dr. Pepper gives it a unique flavor that I really enjoyed.

Bella Madrigal

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I'm not a big fan of Dr. Pepper, but I actually really liked this recipe. The Dr. Pepper flavor was subtle and it didn't overpower the other flavors.

Valkendy Alexis

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This recipe was a lot of work, but it was worth it. The pork was so tender and flavorful.

Theresa Fezzolare

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I found that the pork was a little dry. I think I'll add some extra liquid to the crock pot next time.

revel

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This recipe is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.

Juliet Chukuwra

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I love the fact that this recipe is so versatile. You can serve it on a bun, over rice, or even in a taco.

Lottie Long

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This recipe is a great way to use up leftover Dr. Pepper. I always have a can or two in the fridge, so this is a perfect way to use it up.

Phrwd

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I've made this recipe with both boneless and bone-in pork shoulder. Both versions are delicious, but I prefer the bone-in pork shoulder because it's a little more flavorful.