Friday, February 17, 2012

Spicy Dr. Pepper Pulled Pork

Here it is again.... the weekend! I just love, love, love my weekends! 

During the week, I am like everyone else in the fact that I want a tasty yet simple meal that can be put together in 20 to 30 minutes. On weekends though, my life is quite different. When Todd and I are at home with no plans, we both love to find a delectable recipe that takes all day to make and get to "work." A lot of these recipes don't require a ton of work or effort, but do require a long slow roast, such as this pork recipe. In no way is this recipe complicated, but the long slow cooking process makes this recipe tender, moist, and all around a great pulled pork recipe. It is now going to most likely be our staple "go to" pulled pork.

Okay, here we go...

Start off by getting yourself a NICE cut of pork butt. It's not really butt, but they call it butt. It's actually a pork shoulder roast and it may also be called that on the package. This recipe is great for a crowd, so I would go with a 6 Lb. roast or cut the entire recipe in half if you're planning to serve two and have a bunch of left overs. 

Spicy Dr. Pepper Pulled Pork
Serves: A bunch

2-3 large yellow onions (adjust accordingly if you don't love onions)
1/2 Jalapeno; chopped
1 whole pork "butt" (also called pork shoulder roast; approx. 6-7 Lbs.)
3 Tablespoons freshly ground black pepper
1-2 Tablespoons kosher salt
1 Tablespoon garlic powder
2 ( 7 oz.) cans of Chipotle Peppers in Adobo sauce. 
2 cans of regular Dr. Pepper
2 Tablespoons brown sugar 

Preheat the oven to 300°F

Peel the onion into large wedges and spread them on the bottom of your dutch oven. Add chopped jalapeno on top of the onions.

Pour both cans of Dr. Pepper over the onions and chopped jalapenos.

There it is... my big ole' red pot (and Todd's hands!)
Generously season all sides of the pork butt roast with salt, pepper, and garlic powder and set on top of the onions.

Pour both cans of the chipotle peppers over the pork (including the sauce from the cans.) 

Place lid on top of dutch oven and set in the oven. Let cook for about six hours, turning the roast two times during the cooking process. Remove from oven and pull apart with fork. It will easily fall into pieces. 

Remove pork from dutch oven and on a cutting board, shred the pork, removing the excess fat as you go. Strain as much fat off the top of the cooking liquid as well.  Return the pork to the liquid and let it soak up those wonderful flavors until you're ready to serve.

 If you're making this the night before, you can refrigerate the meat and liquid SEPARATELY. The following morning, remove fat from the cooking liquid as it will be hardened on top top after refrigerating. Slowly heat the remaining juices and add pork back in. Let warm for about an hour before you plan to serve. 

Look at those juices! Mmmmm... Mouthwatering!

After years of working at a BBQ restaurant, there is no doubt in my house that a pork sandwich must be served "Memphis style" with coleslaw on top of it. The coleslaw can be any combination you desire...but that sweet acidity must be there. My two most recent favorites when it comes to coleslaw was this version of a spicy mustard style from or this apple pineapple one from All Recipes!

Serve on toasted hoagie buns and top with your favorite coleslaw for one of the most flavorful pork sandwiches you will ever have. Seriously... these are mouthwatering. Keep in mind though... they are SPICY!

I must say... I think this would also work well with any beef roast or chicken. Give it a try and let me know the results!

Have a great weekend!
Kristen and Todd @ The Little Bitchin Kitchen

Source: A slighly modified version of this original Spicy Dr. Pepper Pulled Pork from The Pioneer Woman Cooks.

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