You start with an onion cut into wedges. Place the pork shoulder on top of the onion quarters. Sprinkle the pork shoulder with salt and pepper. Then you dump a can of Chipotle Peppers in Adobo Sauce over the pork. Next pour in the Dr. Pepper and stir in some brown sugar. Cover and roast in a 300 degree oven for about 6-7 hours. Shred the pork, and return it to the pot. Keep it warm until your are ready to serve it. I served mine on a bun, but you can serve it on warm tortillas, if you wish.
The pork was spicy, but I like spicy so I thought it was great. Christie, the finicky eater, liked it but thought it was just a little bit too spicy for her taste. The Dr. Pepper added a touch of sweetness to the spicy flavor. Next time I make this, I probably will add only half of the Chipotle peppers for my girl.
Spicy Dr. Pepper Shredded Pork
From " The Pioneer Woman" Website
1 whole large onion
1 whole Pork Shoulder (pork butt) 5 to 7 pounds
Salt and Freshly Ground black Pepper
1 can (11 ounce) Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
1. Preheat oven to 300 degrees F.
2. Peel the onion and cut it into wedges. Lay them in the bottom of a large Dutch Oven.
3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
4. Pour the can of Chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir in.
5. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
6. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
8. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.