Saturday, September 10, 2011

Spicy Dr. Pepper Shredded Pork

Garrett and I got this recipe from my sweet little mother-in-law Julie Cypert who got the recipe from sweet little Cayley Wilburn who got the recipe from the Pioneer Woman, Ree Drummons. (From watching her show I would label her sweet as well!)  So, to all three of you:  a huge THANK YOU!

This is our newest favorite thing to make. By far. Even more than dessert if you can beleive that coming from me! It is so simple and yields so much deliciousness for the amount of effort it takes. Also, you get left over goodness for several days! 

Ok, I will stop blabbing and give you what you want, the recipe!

You will need:
1 Whole Onion (Don't worry if you don't like onions, I don't either. They are there for flavor and can be removed afterwards!)
1 Whole Pork Loin
Salt and Pepper to taste
1 Can (11 ounce) Chipotle Peppers in Adobo Sauce (These can be removed after cooking also!)
2 Cans Dr. Pepper
2 Tbsp Brown Sugar

What you need to do:

0. Keep in mind these instructions are very simple. I just like to blab alot so they look long and complicated. 

1. Preheat your oven to 300 degrees. Peel the onion and cut into wedges. Lay the wedges in the bottom of a big dish that you can use to bake in. Keep in mind it needs to be big enough to fit the roast and 2 cans of Dr. Pepper!

2. Generously salt and pepper the pork and then lay it on top of the onions in the dish, fat-side up.

3. Pour the can of Chipotle peppers with Adobo sauce right over the pork and onions. If you are a little wary of using these peppers, don't be! Even if you aren't a huge fan of spiciness you can pull the meat you eat from the inside rather than what was cooked near the peppers. They give it a wonderful taste!

4. Now, pour 2 cans of Dr. Pepper into the dish with the other ingredients! ( If 2 cans doesn't look like enough you can always add more.We ended up adding more because it wasn't covering the meat.) Sounds strange but it gives the pork it's sweetness! Also, speaking of sweetness, you can now add the brown sugar.

Before baking:

 5. Cover your roast with a lid, or foil, and bake at 300 for atleast 6 hours. Sounds like forever, and it is, but beleive me it is worth it! This is what keeps the meat tender and moist and fall-apart-in-your-hands yummy! Also, you will need to flip the pork over atleast once during cooking. We usually do it about half way through the cooking process.

6. Once the 6 hours is up you are ready to go! Well, I take that back. Let it cool or you will burn your hands, mouth, and tummy and that's no good. However, once it is cool, dig on in! You can either leave it in the dish and liquid it was cooked in (that's what we do) or you can go ahead and "shred" it with a fork and store it in another container. Either way, I would keep at least some of the cooking liquid with it for moisture!

After cooking:

We like to eat ours on corn tortillas with cheese but it is also great on a sandwich or just by itself! Be creative!

Looks delicious doesn't it?

I hope y'all love this as much as we do!
Also, if you haven't watched Pioneer Woman on Food Network, do it! She makes wonderful things!

Happy cooking! : )


  1. Was this what I had leftovers of when I came to visit? If so then I can vouch for it's amazingness :)