Checking on the weather on my phone it looks like we’re in for more cold weather so I decided something warm and delicious and filling would be good for this week. I made this recipe a long time ago and I remember it being pretty dang good considering the ingredients.
The recipe is from The Pioneer Woman. I have a love/hate relationship with her. I like her recipes but I don’t like watching her or hearing her speak. I feel the same way about a few musicians. I like the music of Prince, Madonna and Michael Jackson but I don’t want to look at them or hear them unless they are singing.
This recipe is very good for tacos and it freezes well. And that’s a good thing because it makes a ton of meat once you shred it. So if you’re feeding a lot of people this is a great recipe. Or if you aren’t feeding a bunch then you have taco meat ready to go in your freezer. And that’s never a bad thing.
One of the ingredients in this dish is Dr. Pepper. I know. It gave me pause too. But the combination of the very spicy chipotle chilies and the sweet Dr. Pepper is one I really liked.
So don’t be scared! It’s pretty tasty.
Spicy Dr. Pepper
Shredded Pork
1 large onion
1 pork shoulder (pork butt)
5-7 pounds
Salt and freshly ground black pepper
1 small (11 oz) can of chipotle peppers in adobo sauce 2 cans of Dr. Pepper
2 tablespoons of brown sugar (optional)
Preheat the oven to 300 degrees. Peel the onion and cut into large wedges. Lay them in the bottom of the pot. Generously salt and pepper the pork roast and set it in the pot on top of the onions. Pour the can of peppers over the pork including the juice. (I like spicy food, but if you don’t just use half the can.) Pour in both cans of Dr. Pepper and the brown sugar if you are using it and stir well. Cover the pot with a lid and place in the preheated oven for 6 hours. Turn the roast a couple of times during cooking. Check the roast at 6 hours. If it’s still tough cook it another hour. The meat should shred easily.
Once the meat is tender, take the roast out of the pot and place on a cutting board. Shred the beef using two forks and get rid of any large pieces of fat. At this point you can either 1.) Store the pork and liquid separately so the fat in the juices will rise to the top and congeal. Very easy to get rid of the fat that way. Or, 2.) Use a fat separator to get rid of some of the fat that way.
(Or you can just eat it as is which is what I did because of who I am as a person.)
Add the defatted juice and meat back together and warm. Serve on tortillas with your favorite taco toppings toppings such as lettuce, tomatoes, pico de gallo, cheese, raw onions, cilantro. Whatever floats your boat.
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