Over the New Year holiday weekend, we've been traveling, hunting (DJ got another doe--Woo Hoo), seeing old friends and trying to take it easy! When I get the chance to grab the remote (hunting shows are on most of the time), I turn on Food Network, and I've been having a mini Pioneer Woman marathon! It's fun to watch as she cooks meals for her family and all the cowboys, especially when I run across an episode where she cooks things I have pinned to my
Pinterest boards! DJ was sitting here watching an episode with me, where she cooks her spicy soda pulled pork and immediately decided we had to make it for ourselves! Of course, we had make a much smaller portion, but luckily Wal-mart had a "picnic" sized pork butt roast (I know the name of the cut is just pure awesome)! With that being said, let's get started on her
spicy Dr. Pepper shredded pork!
Ingredients
1 large whole onion
(we used a small/medium onion)
1 whole Pork shoulder (Pork Butt)
(we used the picnic size (much smaller))
Salt and Pepper
1 can (11 oz) Chipotle peppers in adobo sauce
(we used a little less than a 7 oz can)
2 cans of Dr. Pepper
(we didn't have any Dr. Pepper so we used Cherry Pepsi)
2 TBS brown sugar
To start this out you're going to cut your
onion into quarters (cut in half, then cut the halves in half).
Now you're going to peel apart the layers of the onion and place them in the bottom of the crock pot. (We used a crock pot instead of the oven because over the holidays, I went off and left my oven pots with lids at my parents house). Now, you're going to
salt and pepper the pork and then place on top of the onions! Next you're going to
add the chipotle peppers, 2 cans of soda and brown sugar! The peppers will make your pork very spicy! Use more or less, depending on how spicy you want it! We like spicy, and used a little more than half of our 7 oz can and it was perfect!! Once everything is in the pot, you can either place it in the
oven at 300 degrees for 6 hours, or you can set your
slow cooker to low and set a timer for 6 hours (we probably cooked it on high the last 2 hours, and kept ours cooking for almost 8 hours). Be sure to remember to
flip the roast every so often, during the 6 hours so it will cook evenly. Once ours had cooked for 6 hours, I went ahead and took it out,
shredded it and then placed it back in for another hour and half or so. You will be able to tell, when you try and pick it up and all just starts falling apart!
Here it is all ready for the lid and let the waiting begin!
Looks yummy!
We topped off our plates with Idahoan Southwest mashed potatoes!
They have a little bit of a kick to them,
and we even put a little bit on our sandwiches! FANTASTIC
This recipe was easy and delicious, and the exact right amount of spicy and sweet! We made pulled pork sandwiches last night, and plan on having pulled pork with shredded cheese tacos this afternoon! It was a great way to finish off a wonderful day! I hope my next recipe of her's to try is one of her breakfast ideas! Check back soon to see what is cooking in our kitchen next!
Until then...
~Happy Eating~
