I actually love Pioneer Women, I know some have a strong dislike others love her. I love her recipes and her personality… I don’t love her blog because of all the pictures. It just slows down my reader too much to scroll through that many pictures. But I do DVR her show. And this was recently on. It sounded good but a little spicy for us. So I adapted it to fit out tastes. It was PERFECT. We only ate about half the roast this way, the other half I’ll be using to make pork quesadillas.
This is NOT spicy at all, we don’t like spicy so I paired it down a ton, it did have a little bit here and there, but nothing I would describe as spicy.
Spicy BBQ Dr. Pepper Pulled Pork (Adapted From: Pioneer Women)
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and freshly ground black pepper
- One 7-ounce can chipotle peppers in adobo sauce
- 24oz Dr. Pepper
- 6 packed tablespoons brown sugar
Dr. Pepper BBQ Sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 TBSP butter
Preheat the oven to 300 degrees F.
Start by placing the onion quarters in the bottom of a dutch oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the peppers and pop into bottom of dutch oven, add brown sugar.
Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 1 time during the cooking process.
30 minutes or so before meat is done bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, and butter and simmer until a nice thick sauce. Set aside.
Remove the meat from the pot and shred completely.
Stir with BBQ sauce and serve on a toasted bun.
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