Sunday, October 12, 2014
Spicy Dr. Pepper Shredded Pork
but I prefer to cut the bone out before cooking)
1/2 medium sized onion, peeled & diced
1 Tbsp brown sugar
1/4 tsp salt
2 cups Dr. Pepper
1/2 7 oz can chipotle peppers in adobo sauce
Trim fat from pork as desired & place in a ziploc bag. In a separate bag, mix together other ingredients. Remove air from both bags, seal, and place into a 3rd bag to prevent leaking. Freeze.
Thaw & place pork roast in crockpot. Pour liquid over roast. Cook on low 8-12 hours. Shred meat with a fork. Strain remaining liquid in slow cooker & discard solids. Return strained liquid & shredded pork to crockpot. Serve on toasted buns.
Adapted from recipes found at