Normally when I check my RSS feeder to see what all my blogging buddies are up to, I skim through posts, save items I want to make some day in the future, and then go about my day. However, every once in a while, a post will stop me in my tracks and I just have to drop everything that I am doing and drive to the grocery store. That instant.
Back in college, my roomy and I drank. A lot. Of Dr. Pepper. We went through cases of this stuff, and we loved it!!! I remember I actually got a case of it for Christmas one year! That and Ritz Crackers. It got to the point where I had to cut myself off, cold turkey, because I was becoming a crazy person.
But when I saw this I kinda lost it and jumped wholeheartedly off the wagon and ran all the way to the grocery store. Ok, I didn't really run, I drove. But you get the idea. And since, I have had the odd drink of Dr. Pepper, in case you were wondering.
I really enjoyed this recipe. It is a fantastic slow cooker recipe, and has wonderful flavor. I only used 1/3 of the chipotle peppers that Ree suggests, because I'm kind of a wuss when it comes to heat, and I just wanted a little bit of warmth. There are a ton of ways to eat this. Ree made tacos out of hers, I ate them with mashed potatoes one day, and then as sandwiches the second (oh man, they were awesome the second day!)
Spicy Dr. Pepper Pork Roast (The Pioneer Woman)
1 whole large white onion
1 whole pork shoulder (often called a "pork butt")
salt and pepper
1 can (11 ounces) chipotle peppers in adobo sauce
2 cans Dr. Pepper
2 Tbsp brown sugar
You can do this two ways, either in the crock pot or the oven.
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of the 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 (including the sauce).
Pour in both cans of Dr. Pepper.
Add the brown sugar to the juice and stir in.
Place lid tightly on the pot, then set the pot in the oven.
Cook for at least 6 hours, turning roast two or three times during the cooking process.
Check the meat after 6 hours, it should be falling apart (use two forks to test it). If it isn't falling apart, return to the oven for another hour.
Remove meat from the pot and place into a bowl or some type or work surface. Shred with two forks, discarding any large chunks of fat.
Return the meat to the cooking liquid and keep warm until ready to serve.
Exactly the same steps, but in the crock pot instead of the oven. You should be able to figure this out! :)