I saw the Pioneer Woman make this on the TODAY Show, and I figured it'd be a fun recipe to try for my husband. I decided to make it on Saturday night when he was in between work trips, hoping to make our one evening together extra special. I changed things up just a bit by using the slow cooker. It took a bit longer, but the pork still tasted great. I think, though, that I'll do it in the oven next time because I bet it'll look prettier... and maybe have a thicker sauce.
Ingredients:
- 1 whole large onion
- 1 whole pork shoulder
- 2 cans Dr. Pepper
- 1 11-ounce can chipotle peppers in adobo sauce
- 2 tablespoons brown sugar
- Peel the onion and cut it into wedges.
- Lay the wedges in the bottom of a large slower cooker, set on low.
- Salt and pepper the pork roast and set it on top of the onions.
- Pour the chipotle peppers and sauce over the roast.
- Pour in the Dr. Pepper and the brown sugar, stirring to combine.
- Cook for six to eight hours, turning the roast two or three times during the cooking.
- Check the meat after six hours. Use two forks to test pulling the meat off. If it's not falling off, continuing slow cooking for another hour.
I served this on buttered, toasted buns with a side of veggie chips. It was very tender. The meat itself was not overly spicy; the heat and spice is contained in the sauce. My husband apparently liked it quite a bit because he asked for a second sandwich!
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