Tuesday, May 10, 2011

Tasty Tuesdays: Spicy Dr. Pepper Shredded Pork

Welcome to Tasty Tuesdays!
Remember how I said I was planning on getting back to regular posting?  Well, clearly that hasn't happened.  Is was another busy week at work last week, and my Mom, sister and I had a garage sale this weekend.  It was fun, but boy, it was a lot of work!  Then on Saturday night my sister and I went to see Kenny Chesney in concert.  We had a great time!
I can't take any credit for the recipe I am posting today.  The only thing I did was photograph and eat it.  My sister came up with the idea to cook this in a crock pot during our garage sale.  We planned on 6 hours for the cook time.  Unfortunately, it took much longer than that - closer to 8 hours.  We ended up going out to dinner and eating this the next day for lunch.  It was still delicious though! 
{ Original recipe from Pioneer Woman.  Click here to see her post }
- 1 whole large onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons brown Sugar
Preheat oven to 300 degrees.
1.  Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven (we used a crock pot).
2.  Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
3.  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.
4.  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.
5.  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 stove top and return the meat to the liquid to warm up.
We served the pork on buns with coleslaw and a little BBQ sauce.  I don't have an exact recipe for my Mom's coleslaw but here are the ingredients she uses:  shredded cabbage, white wine vinegar, Dijon mustard, mayonnaise, sugar, salt and pepper. 
What did you cook this week?
{ Please add a link back to Tasty Tuesdays in your post or add the Tasty Tuesdays button which can be found on my sidebar.  Thanks! }

This post is also linked up to Savory Sundays @ Eating in Winnipeg.



Lisa@Flour Me With Love said...

My husband loves Dr. Pepper and I know he would love this :)

Jessica @ This Blessed Life said...

thanks for hosting the party! that concert looks like it was a blast. :)

KellyH said...

Looks Fantastic. Just pinned it to my Pinterest!!

Jacqui' said...

Now that looks scrumptious. Nothing like pulled pork. Thanks for hosting =]

girlichef said...

I NEEEEED that sammich. Not want. NEED. Looks amazing :D

Carrie@MyFavoriteFinds said...

I cannot wait to try this! I have been buying more pork roast lately, preparing it in the crockpot, then shredding it and freezing it. This will be a great new way to prepare it. THanks so much for sharing!

Jocelyn said...

I too saw that on the Pioneer Woman and saved the recipe to make! I love Dr. Pepper so I can't wait to try it out! Your pics are fabulous!!! Thanks for reminding me about this recipe:-)

Gwen @ Gwenny Penny said...

I love pulled pork (and Kenny Chesney :) Looks delicious!

nancy said...

I am def trying that bbq! Thanks for hosting this link up party! I posted Grilled Asparagus and Artichoke Salad. I hope you enjoy!

-Nancy @ www.realfoodallergyfree.com

Comfy Cook said...

I am trouble with MrLinky and can't link up. I will try again later.

Andrea (Andreas Kitchen) said...

Happy Tuesday Alissa! I am sharing my recipe for Italian Sausage Sauce On Zucchini Ribbon "Pasta" The sauce tastes great and has lots of vegies in it and the zucchini "pasta" makes the whole dish very low carb.
Thanks for hosting!

Amanda- Eating in Winnipeg said...

hello! I just shared my honey roasted peanut cookies! they are so good!! i'd love for you to come over and link up for savory sundays (on sunday)! Have a great day!!

Dana @ Bungalow'56 said...

The Agronomist would be all over this. Anything with Dr.Pepper has got to be delish!

Belinda @zomppa said...

How fun to have a garage sale! That pork looks fantastic!

Carmie of the Single Nester said...

Pulled pork is one of my all-time favorite things!

Gray Cardigan said...

Thanks for hosting this party and I can't wait to try your shredded pork recipe!!!

Dina @ 4 Lettre Words said...

Oh, how we LOVE some DP. It's kinda sad, actually. :) I cannot wait to make this, Alissa. YUMMMMM!

barbara@hodge:podge said...

I make something very similar. After living in the south for a few years you learn how to make pulled BBQ pork!

lisaroyhandbags said...

mmm this looks so good! Finding pork in Dubai will be a challenge though since it's not a muslim thing. I have found Dr. Pepper though so that's one ingredient available so far! :)

Bringing Pretty Back said...

Thank you for this dr. pepper recipe! I have everything in the house and I am going to make this tomorrow!
Have a pretty day!

Kelli said...

You absolutely decided my weekend meal for me! I'm going to make pulled pork with a loaded potato salad...yum! Thanks SO much for sharing.

Amanda- Eating in Winnipeg said...

Oh my gosh this looks wonderfully tasty! Thanks for linking up to Savory Sundays!!


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