Mar 23 2011
Then again, so did my decision to get a Basset Hound.
First of all: pork butt. It isn’t a pork butt at all, but a pork shoulder. Second, it’s just a wonderful cut of meat. It cooks up moist and tender and results in so much meat, you can either feed a crowd or stretch the meat into at least two or three different meals for your fam damily. Third, I loved Johnny Johnson in fifth grade and he didn’t love me back. And finally, this fun and sweet/spicy concoction of Dr Pepper and chipotle peppers really did turn out to be a lovely combination.
If you haven’t ever tried it, cook up a pork shoulder sometime soon. You’ll be amazed at how much you can do with the stuff.
Huh huh. I said “pork butt.”
I’m mature.
Go ahead and unwrap it and I don’t care what they say—give it a rinse if you’re so inclined. I can’t not rinse pork. I can’t. I can’t not.
I expect the USDA to egg my house tonight.
Chipotle peppers: smoky, spicy, flavorful. Such a distinctive flavor. Clears sinuses. Heals relationships.
I also threw in a couple of tablespoons of brown sugar, but you can leave that out if you’d like.
At this point, you’ll want to cover the pot with the lid and put it in a 300 degree oven for at least six hours. This is definitely a “low-and-slow” cut of meat that benefits from cooking for a long period of time over low heat. Our goal is for the meat to absolutely fall apart into a great big mess of wonderfulness.
Three or four times during the cooking process, take the lid off the pot and carefully flip the pork shoulder over to the other side, ending with the fat side up and allowing it to go at least an hour after that.
Now, after six hours, you should fork-test the meat. The meat should easily be pulled apart with a fork; if you meet with any resistance, just put the lid back on and return the pot to the oven for another hour. As is the case with pot roast, brisket, or any slow-cooked meat:
If the meat’s still tough, you ain’t cooked it long enough.
I just made that up. I’ll be selling t-shirts soon.
(Actually, I’m rarely that on top of things.)
(Okay, never.)
Note that you can chop it up with a sharp knife if you want the meat pieces to be smaller. But I’m gonna leave it as is.
I’m lazy.
You can do absolutely anything with this meat: sandwiches on Texas toast, nachos, even pizza.
(I’m counting the days until I can plant tomatoes this year. I’m dying.)
Utter deliciousness. This was a late dinner last night, and I’m so excited to have the leftover pork for the rest of the week.
Enjoy this, guys!
Here’s the printable:
Recipe: Spicy Dr. Pepper Shredded Pork
Ingredients
- 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.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.
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.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.
