Saturday, April 30, 2011

What's For Dinner? Spicy Dr. Pepper Shredded Pork!

With three little ones and a crazy schedule, I'm always looking for easy dinners that taste like I spent far more time on them than I actually did.  Here's a new favorite I found recently from one of my favorite bloggers ever, The Pioneer Woman.  (Her blog is seriously addicting... don't say I didn't warn you!)  It's for Spicy Dr. Pepper Shredded Pork, and it's utterly uh-mazing.  It's also insanely easy, and a nice twist on traditional pulled pork.  As an added bonus, your house will smell positively irresistible to any meat-loving man within a mile!

This is one you will need to thrown in mid-day, as it takes at least 6 hours to cook, so it's a great Saturday or Sunday dinner!  A few notes... You can find the chipotle peppers in adobo sauce in the International section of your grocery store, with the Mexican items.  Don't substitute anything else, their smoky flavor is crucial!  However, if you are not a big fan of spice, DO NOT USE THE WHOLE CAN OF PEPPERS!!  I use only half of a 7 oz. can, and there is still a nice amount of heat, nothing major.  If you're looking to really clear your sinuses, I would at most recommend the full 7 oz. can.  For toppings, I love using shredded pepperjack cheese, pico de gallo and fresh cilantro.  Roll it up in a warm tortilla, and you're done!  Enjoy!



Spicy Dr. Pepper Shredded Pork

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar
  • Toppings  (Pepperjack cheese, Tomatoes, Lettuce, Cilantro, Avocado, Salsa, Etc.)

Preparation Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
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 in.
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 (pepperjack!), avocado slices, fresh cilantro, salsa, and whatever else you’d like.

1 comment:

  1. Can't wait to try this! Way more exciting than my usual pork, BBQ sauce, and sprite!! Joe will love the adobo peppers!!

    ReplyDelete

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