Thursday, March 21, 2013

What's for Dinner?! Spicy Dr Pepper Pulled Pork!

I LOVE Ree Drummond better known as the Pioneer Woman.  Like I know that some day her and I will be Besties and cook and bake and homeschool our children together..... or maybe not but I still love her.  

She has some pretty amazing recipes on her website and in her two cookbooks! There is one recipe that I modified a little(I cook it in the crock pot instead of the oven for one) and the Punkies and I looooooove it! Some other nice things besides it being delicious is that it freezes nice and it can be used in so many different ways!!!!

We use it for sandwhiches, over pasta with veggies( like a ragu), on pizza, slathered on biscuits, tacos, goes on and on....

So here' s the recipe......
What you need:
  • 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
  • 4 Tablespoons Brown Sugar

Peel the onion and cut it into wedges. Lay them in the bottom of a large crock pot.

Generously salt and pepper the pork roast, then set it on top of the onions in the crock pot.

Pour the can of chipotle peppers over the pork (include the sauce.)  I only pull out two peppers and do a couple of spoon fulls of the sauce otherwise the Punkies complain that its tooo spicy, I personally love it the way it's suppose to be!

Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir.

Turn the crock on low and let it cook and cook and cook I turn it every few hours if I remember to.

Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, leave in the crock for an hour longer.

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.

Strain as much of the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

xo Nicci Wendy

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