Sunday, October 12, 2014

Spicy Dr. Pepper Shredded Pork

3 lb pork shoulder roast or pork loin (original recipe calls for bone-in pork shoulder,
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.

To prepare:
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 and

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