Thursday, May 12, 2011
As I sit here coughing and with a migraine, typing up this recipe. I am grateful for other women/men out on the web listing their recipes for other's to try. I have been visiting The pioneer Woman cooks recipe blog for a while. She has beautiful pictures of her food (as seen above) and step by step directions. Mine isn't done cooking so I borrowed her picture for now. I just love her blog. It makes me want to be a better blogger, when I have more time. :) Well, I have been eyeing this recipe of hers for a while, but haven't had the ability to purchase a pork butt, but I finally bit the bullet this last week and bought it and the ingredients to make her Spicy Dr. Pepper Shredded Pork. However, my recipe is slightly different, but uses the same ingredients. Just either more or less of some of them. Hoping for a sweeter, less spicy bbq pork, but still with lots of flavor. This is my attempt, as I sit here sick. I was going to make my crock pot chicken, but my chicken is beried in the middle of my deep freeze and I don't have the energy to pull it out. the pork was in the fridge for a different day to make. It just got moved up on the menu list. So excited for a yummy dinner. Even if tonight is Bunco Night. I'm still going to eat it, at least a little, but looking forward to leftovers for a salad tomorrow :)
Here is my recipe. For Ree's recipe click on the link above.
3 medium/small yellow onions
1 boneless, pork shoulder/butt (5-7 lbs)
Kosher salt and freshly ground pepper
1 can 7 oz chipotle peppers in adobo sauce
2 cans Dr. Pepper
1 cup brown sugar (lightly packed or gently packed)
Cut the onion ends off and then quarter the onion, peel off the outer skin, and arrange in the bottom of a LARGE dutch oven. Next... Generously sprinkle salt and pepper on all sides of the pork shoulder/butt. Then set on top of the onions. Pour the chipotle peppers on top of the pork (including the sauce). Then sprinkle the brown sugar on top of the pork and on the sides of the dutch oven. Then pour both cans of Dr. Pepper on top of the chipotle peppers/pork and onions. Stir to incorporate the brown sugar in to the liquid.
Place lid tightly on top of the pot. Then set pot on the middle rack in the oven. Cook for at least 6 hours turning the meat every 2 hours during the cooking process. Check the meat at 6 hours; it should be absolutely falling apart.(use the two forks to test). If it's not falling apart, return to the oven for another hour.
Remove the meat from the pot and place on a cutting board or other work surface. Use two forks to shred the meat, discard large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard the fat. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and the 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 a salad, rolls, rice, or warm tortillas. Top with shredded lettuce, diced tomatoes, shredded cheese, avocado slices/guacamole, salsa or what ever you want. Enjoy!
This looks so delicious, I can barely wait to eat it. I hope you enjoy it. Let me know what you think of the dish. :)