Friday, December 7, 2012

Spicy Dr. Pepper Pulled Pork

This is a remake of a fantasticrecipe I found from Pioneer Woman… I vamped it to be a crock pot recipe and added more sweetness and spice. I couldn’t say it’s all mine, but I defiantlyadded my touch. Work weeks can be hectic, so I decided to cook it overnight and stored it separately in the refrigerator for dinner that night before headed to work in the morning. The aroma filled my house and I bet every single one ofthe boys in my home would have ate it for breakfast! You could server this pulled pork style on a bun and a side of blue cheese and bacon coleslaw (or slap that coleslaw right on the pork, no ones judging) or burrito style. However to your liking. Enjoy!

Spicy Dr. Pepper Pulled Pork
Prep Time: 10 Minutes
TPW_0195Cook Time: 10 Hours

1whole Large Onion
1whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
4 peppers deseeded ONLY from a 7oz can of Chipotle Peppers In Adobo Sauce
2cans Dr. Pepper
4Tablespoons Brown Sugar

Preparation Instructions:

Peel the onion and cut it into wedges. Lay them in the bottom of a large crock pot. Generously salt and pepper the pork roast (once meet has come to room temperature), then set it on top of theonions in the pan.

Pour the 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, and set on low. This setting should cook the pork for 10 hours, turning roast two or threetimes during the cooking process. Check meat after cooking time is complete; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the crockpot for another hour.

Remove meat from pot and place on acutting board or other work surface. Use two forks to shred meat, discardinglarge 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 meatand 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.

Burrito Style: Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like..

Traditional Style – Serves up well with Blue Cheese & Bacon Coleslaw (recipe to follow)

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