I saw a recipe on Pioneer Woman the other day that looked delicious, but since it was spicy I had to find an alternative for my picky husband. I am posting both recipes so those of you who have a sophisticated palate (like mine can) can make the right decision…. Just kidding, I assume both are great but I have only made the first recipe from recipegirl. Enjoy!
- 5 to 6 pound bone-in pork shoulder/butt roast (I used a 2 lb pork tenderloin, but you could probably use any meat chicken, beef, etc.)
- 1 envelope dried onion soup mix (or dehydrated onions)
- salt and pepper
- 1 can root beer (you can buy pure can sugar root beer at Whole Foods)
- 2 cups of your favorite barbecue sauce (more or less), divided
Trim roast of excess fat. It’s ok to leave some on there– just get rid of the large, visible slabs.
Place roast on a work surface and sprinkle with onion soup mix. Use clean hands to rub the mix into the meat, reaching underneath to reach all sides. Sprinkle generously with salt and pepper. Place seasoned roast in your slow cooker.
In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.
Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours, or until internal temperature is above 190 degrees F. and meat is tender enough to pull away from the bone.
Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all but about 3/4 cup of the juices from the slow cooker. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and place the lid back on. Heat on HIGH for about 15 to 20 minutes, just until pork and juices are hot and bubbly. Use this time to heat up buns and get the rest of your meal ready.
Scoop pulled pork onto buns and serve immediately.
- 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 (very spicy, remove seeds from peppers to take away some spice or use 1/2 the can)
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Preheat oven to 300°.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. (you can use slow cooker if you plan on leaving the house or do not own a 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.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.
I DETEST pork and usually beef. I made the Root Beer pork for my husband and though it was only 2 lbs it lasted almost the whole week as lunch. So as a disclaimer I did not actually try the pulled pork, but I was told it was very tasty. I plan on making the spicy Dr. Pepper recipe in the slow cooker with chicken. I will cook it on low for 6-8 hours. I hope this helps.