Pulled pork

I’ve never made pulled pork before (gasp)…I’ve eaten it and thoroughly enjoyed it, but never made it in my kitchen. So when I went over to check out what The Pioneer Woman is cooking lately and saw her recipe for Spicy Dr. Pepper Shredded Pork, I knew instantly this is the recipe to pop my pulled pork cherry (is that too lude to say on a food blog?!)

Anyway, I was pretty excited about it and couldn’t wait for the weekend to make it, and let me tell you, this recipe did not disappoint!  It has a great balance of flavors and it is sooooo easy, it’s definitely going in the keeper pile.

You will need:
1 pork shoulder 4-5 pounds
1 large onion
salt & pepper
1 can chipotle peppers in adobo sauce
24 oz Dr. Pepper
4 tablespoons brown sugar


Either preheat your oven to 300 or get your crock pot ready.  Peel the onion and cut in quarters and separate.  Put onions in the bottom of the pan or crock pot.  Then generously salt and pepper the pork and place on top of the onions fat side up.  Pour the can of peppers on top, then pour in the Dr. Pepper, add in the brown sugar and stir.

Cook for 6 hours, turning 2 or 3 times.  Test with a fork to make sure the meat literally falls apart.  If it doesn’t, keep it in for another 30 minutes to an hour.  Pull meat out and place on a cutting board.  Shred using 2 forks and discard the fat.  Strain the fat off of the top of the liquid.  Add the shredded pork back into the cooking liquid and keep warm til ready to serve.

I served it on little mini buns with coleslaw and mac & cheese over the weekend, and tonight we had it with tacos.  Both were delish!

*Sidenote – once you refrigerate the mixture, the fat will gather on top and the consistency of the sauce will be gelatinous.  Don’t freak out…just scrape the fat off and throw away, and the sauce returns to its original consistency once heated up again!
**Also, I used my crock pot, but next time I will use my dutch oven and cook it in the oven, I think the flavor will be richer that way and the meat will brown better.

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