Spicy Dr. Pepper Shredded Pork
This recipe transforms a pork shoulder into tender, shredded meat by slow-roasting it with a unique blend of Dr. Pepper and chipotle peppers in adobo. The long cooking time ensures the pork is incredibly moist and falls apart easily. The resulting meat is versatile, ideal for filling warm tortillas with your favourite toppings. It yields a generous amount, perfect for feeding a crowd or creating multiple meals throughout the week.
Ingredients
- 1 whole large onion
- 1 whole roast, Pork Shoulder ("pork Butt")
- salt & freshly ground black pepper
- 1 (11 ounce) can chipotle chiles in adobo
- Dr. Pepper cola, 2 (12 oz.)
- 2 tablespoons brown sugar
Method
- Heat your oven to 300 degrees.
- Slice a peeled onion into wedges and arrange them in a large dutch oven.
- Season the pork shoulder generously with salt and pepper, then place it on top of the onion wedges.
- Empty the can of chipotle peppers over the pork, followed by the two cans of Dr. Pepper. Stir the brown sugar into the liquid.
- Cover the pot with its lid and place it in the oven. Cook for at least six hours, turning the roast a few times. Check if the meat shreds easily with forks after six hours. if not, cook for another hour.
- Take the meat out and shred it with two forks, removing any large fat pieces. Skim the fat from the cooking liquid, then mix the shredded pork back into the liquid to keep warm.
- Serve the pork on warm flour tortillas with accompaniments like lettuce, tomato, cheese, avocado and salsa.
Nutrition (per serving)
Sodium54900 mg
Recipe details
CategoryPork
AuthorJessi Leigh
