Our family enjoys foods that are spicy. We made the Pioneer Woman’s Spicy Dr. Pepper Shredded Pork Recipe and here’s my family’s review.
The Pioneer Woman’s Recipe for Shredded Pork
If most of you fellow foodies are like me and enjoy watching Ree (Pioneer Woman), then you must have seen her episode this past Saturday where she wakes up at the crack of dawn to throw a pork butt into the oven for a mouth watering lunch. I do mean mouth watering!
On my last grocery shopping trip, our grocery store was having a BOGO sale in the meat department so I stocked up. I added Ree’s recipe to my shopping list to try out and was on last night’s meal plan. We didn’t want to wait till the weekend to try out the recipe, so I improvised the recipe by using the crock pot. I cooked it on the low setting for 8 hours; little longer than the 6 hours her recipe called for and it still was falling off the bone, tender and juicy.
We Love Spicy Food!
I had used a 12 ounce can of chipotle peppers in adobo and it was a bit spicy, even for my husband and I. (We love spicy food!) However, it was way too spicy for the kids. Next time I’ll cut back on the peppers to maybe half the can so they are able to eat it. I’m still trying to think of a way to balance the flavors a little better so one ingredient isn’t overpowering the other. Here’s the recipe:
Pioneer Woman’s Spicy Dr. Pepper Shredded Pork
- 1 whole Large Onion
- 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) (I used 12 ounce can) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
- Preheat oven to 300 degrees.
- Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. (I used the crock pot.)
- Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
- 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.
- Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, (6-8 hours using the crock pot and I didn’t touch it.) 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.
- 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.
Recipe from by Ree (Pioneer Woman)
For those of you who have tried the recipe, have any suggestions for balancing the flavors?
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