Dr. Pepper Shredded Pork

For all those out there madly in love with shredded meat (I am included in this group), man do I have a recipe for you. It requires patience, as a forewarning. It also requires a Dutch oven. I JUST bought myself one only a few weekends ago (gracias tax return!) and this was the recipe I KNEW I would try first. Not exaggerating, this recipe has been on my radar since I first read it on the Pioneer Woman’s website a year ago. I really, really, REALLY like shredded pork. Really.

As a related side note, in my post a few days ago I mentioned I wanted to buy the Pioneer Woman’s new cookbook (which I did. Of course.) and this recipe is also featured in her cookbook. If that’s helpful for you to know.

Ok – so very simple ingredients and process…all you have to do is plan enough in advance and have a lot of mouths who need delicious food. This guy takes 6 hours in the oven, so plan your chopping/assembling accordingly.

Ingredients (serves 18 – yes 18. I made this entire recipe too. I now have 17 servings to eat or feed others with. This is where the ‘plan ahead’ part comes in. Oops.)

• 1 whole large onion (I used a white onion and it was perfect. Just sayin.)
• 1 whole pork shoulder – 5 To 7 Pounds (Depends on how many you’re feeding. I used a smaller one closer to 5 lbs.)
• Salt and freshly ground black pepper
• 1 can (11 Ounce) chipotle peppers in adobo sauce (Depending on the amount of spice you can handle, use as much of the can as you desire. I’m somewhat of a spice sissy…so I used about 3/4 of the can.)
• 2 cans Dr. Pepper (Or bottles…aim for 24 or so ounces.)
• 2 Tbsp brown sugar

How to Make:

As I said, very simple. Grab your onion and chop it into quarters and line the bottom of your Dutch oven.

Then, on top goes your lovely chunk of pork shoulder. Salt and pepper as much as you’d like. Then, pour on the amount of chipotle peppers and adobo sauce you’d like (the whole can or less depending on ability to handle spice).

After that, pour on your DP all around and on top of the meat, getting into all the crevices. Last, add your 2 Tbsp of brown sugar into the liquid, stirring if needed to get it dissolved. I also sprinkled parts on the top of the meat because I really love a sweet shredded pork with a bit of heat, but that’s just me. The lid goes on top and you’re going to pop it into a preheated 300 degree oven. Turn that timer on to the 6 hour mark and find something to amuse yourself for half a day. I hope you do more than I did with cleaning, Downton Abbey episodes and relaxing on my patio. Although now that I think about it, that’s a fairly fantastic Sunday. Ah well, you may have different expectations. Do give the meat a flip 2-3 times in that 6 hour time period. That way everything gets a chance to soak and intermingle within the glorious Dutch oven. (Below is what mine looked like at the halfway point.)

Once you have made it, somehow, to the 6 hour mark with or without starting to drool due to the smell, take it out of the oven.

Pull the meat out and using two forks, shred it up as much or as little as desire. Then throw the meat back into the pot to soak in more juice before serving.

This is great for tacos, for sandwiches, or for a main dish on its own with a side or two. I had some leftover grits which went perfect with the meat. I am not one of those unfortunate people who don’t mind food touching (if you are one of those people, I don’t judge…ok, just a little) so I loved the extra juice from the meat mixing in with the grits. But eat however you wish – can’t imagine a way this wouldn’t make an excellent meal.

YUM is putting it mildly.

Tags: Chipotle Peppers, Dr. Pepper, Pork