- 2 onions, peeled and quartered (we used sweet onions)
- 1 whole pork butt (pork shoulder roast) (we used a 6 ½ lb. roast)
- Salt and black pepper to taste (we used freshly ground black pepper and 1 tsp. of kosher salt)
- One (11-ounce) can chipotle chiles in adobo sauce
- Two (12-ounce each) cans Dr. Pepper
- 4 tablespoons packed brown sugar (we used light brown sugar)
- Turn the oven on and set it to 300 degrees F.
- Take a pot out (we used our oval roasting pan) and put the onion quarters in first.
- Now take your pork and put it in next, letting it rest on top of the onions. Sprinkle however much salt and pepper you want over the pork now.
- Take the can of chipotles and sauce and pour it over the pork (we try to keep all the actual chiles on the pork).
- Now add the Dr. Pepper in over the chipotles. In the soda that’s accumulated at the bottom, toss the brown sugar in, giving it a quick stir so it gets combined with the soda and adobo sauce).
- Put a lid on the pot and stick it in the oven (for us, this meant moving the oven rack down one level) and let the meat cook for a minimum of 6 hours (6 hours exactly worked perfectly for us), making sure to flip the pork over 2 or 3 times* during that time.
- Test the meat for doneness at the 6 hour mark. If the meat’s falling apart and when you take a bite the meat feels tender, then it’s done.If you feel like it’s not done yet, simply stick the pork back in the oven for 30 minutes at a time until the pork is where it needs to be for doneness.
- Pull the pork out of the pot and shred all the meat (it’s best to shred the meat right after it’s out of the oven, it makes it a lot easier to remove the globs of fat you might come across).
- If you see any fat pooled up at the top of the juice left in the pot, take a spoon and skim it out (we didn’t see how to do that without losing a lot of juice so we just decided to leave the liquid as is). Take your shredded meat and put it back in the pot, stirring to toss the meat in the liquid.
*We flipped the pork every 1 to 1 ½ hours.
You definitely get some heat from the meat but you’ll get a nice burst of sweetness when you eat one of the quartered onion piece. We used this for a pulled pork sandwich but you could use this meat in other things as well.
This recipe came from a Pioneer Woman (Ree Drummond) cookbook.
We weren’t paid in any form to promote Dr. Pepper, Pioneer Woman or Embasa.