A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Spicy Dr Pepper Pork June 2, 2011

Filed under: Pork,Sandwiches — tiffanyrose913 @ 1:41 pm








I don’t know if I was happy that it was memorial day weekend and 1.   I was off without any appointments for FOUR DAYS, 2.  It was freaking 100 degrees, and my favorite weather – Hazy, Hot, and Humid!  or 3.  It just smelled like summer, BUT, this to me could be one of the BEST THINGS I HAVE EVER MADE!!!  

 It was so good, so perfect, so delicious.  I put it in my dutch oven early in the morning, and it instantly smelled like heaven.  After coming in from drinking coconut rum drinks all afternoon, it ws so nice to just pull this out of the oven and enjoy!  The first day we made sandwiches out of the pork with buns… the second day I put it in a quesadilla with green onions, cheese, and cilantro!  Yummy either way!  Even though the ingredients sound sooo weird – trust me , you will be so happy you made this!!  Thank you Pioneer Woman!


  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and 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.


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