Saturday, December 15, 2012

Pulled Pork Barbecue

I altered this recipe from Pioneer Woman's Spicy Dr. Pepper Shredded Pork.
This is a great meal to feed a lot of people. I have made this for 2 of my daughters graduation parties. Love that I can make it a day ahead and it tastes even better the next day. This recipe will feed 15-20 people. I usually make 3 of these to feed 50 people, and always have some left over. 
1 pork shoulder (pork butt) - 5 - 7 pounds
2 cans Dr Pepper 10 or regular Dr Pepper
2 T brown sugar or brown sugar substitute
1 can chipotle adobe peppers (11 oz)
1 large onion
salt and pepper
your favorite barbecue sauce


Preheat oven to 325 degrees.
Peel the onion and cut it into wedges. 
Lay onion in the bottom of a large dutch oven or in a roasting pan.
Trim large chunks of fat off pork leaving some small strips of fat.
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 or cover pork in roasting pan with heavy aluminum foil, then set pot in the oven. Cook for at least five-six hours, turning roast two or three times during the cooking process. Check meat after five-six hours; it should be 170 degrees in the middle of the pork. 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 and let cool enough to handle. 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. 
(I like to make the pork the day before and then refrigerate the meat and liquid separately. When the liquid gets cold, the fat will come to the top and harden, making it easy to remove the fat. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. I only add some of the liquid back to the meat.)
When I serve the pulled pork, I serve more of the liquid on the side, as well as some of my favorite barbecue sauce. Then people can eat the pork as is or add more broth or barbecue sauce. 

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