I love watching The Pioneer Women on tv, and when I found her blog I had to go read it! She is so personable and seems like she has such a sweet heart! When I saw her recipe for a Spicy Dr.Pepper Shredded Pork, I couldn’t pass it up! I am a huge fan of Dr. Pepper and I am always up for trying out new recipes like you know ;-)!!!
So I embarked on a new journey of stepping out and trying something I have never heard of! The recipe calls for Chipotle Peppers in Adobe sauce. I had never heard of it or seen it before. But, I headed to the store and I found it in the aisle with the pasta and specialty foods. I found the smaller size can, as she used a little bit bigger size. She said depending on how much spice you like, then use less or more to adjust the flavor!
Another plus side to this recipe, it used very little ingredients which is really nice! I don’t always want to go get 50 things to create one meal.. the simpler the better!! Now she cooked hers in a dutch oven in the oven verses a crockpot. I cooked mine in crockpot and it did turn out pretty good, I just think it might have been better in the oven. So when I make this again I will do it in the oven, I was just feeling pretty lazy and thought the crockpot would be the easy way to go!
Spicy Dr. Pepper Shredded Pork Recipe
- 1 Pork Roast
- 1 can of Chipotle Peppers in Adobe Sauce (if you like really spicy do two cans)
- 1 large onion cut
- 2 cans of Dr. Pepper
- 2 tbs. brown sugar
- Salt and Pepper
- You can do this in either a crockpot or bake in the oven. If you do oven preheat the oven to 300 degrees. If in crockpot you will want to cook on low.
- Take your diced onions and place half of them in the bottom of the pan.
- Place the roast on the top of the onions, then generously season with salt and pepper.
- Next place the leftover onions in the pan, pour the peppers over the top of the roast, toss in the Dr. Pepper, and brown sugar.
- You will want to cook this for 6-8 hours. Make sure to turn the roast a few times while you are cooking it, and pour some of the juice over the roast throughout cooking it.
- When it is done you will be able to easily pull the meat apart, if it is still a bit tough just cook it longer.
- I pulled out the peppers and the onions and just left the meat soaking in the juice for flavor. But you are welcome to try and eat them if you want.
If you make this recipe I would love to hear your thoughts. Adam really liked this, he said to him it wasn’t very spicy, but for me I found it did have a kick! So depending on how you handle heat, you can always add more peppers or less! All in all it was a winner in my book!
Enjoy and feel free to pin on Pinterest!