Tasty Tuesdays: Spicy Dr. Pepper Shredded Pork

.
Welcome to Tasty Tuesdays!

.

Remember how I said I was planning on getting back to regular posting?  Well, clearly that hasn't happened.  Is was another busy week at work last week, and my Mom, sister and I had a garage sale this weekend.  It was fun, but boy, it was a lot of work!  Then on Saturday night my sister and I went to see Kenny Chesney in concert.  We had a great time!
.

.

I can't take any credit for the recipe I am posting today.  The only thing I did was photograph and eat it.  My sister came up with the idea to cook this in a crock pot during our garage sale.  We planned on 6 hours for the cook time.  Unfortunately, it took much longer than that - closer to 8 hours.  We ended up going out to dinner and eating this the next day for lunch.  It was still delicious though! 

.

.

{ Original recipe from Pioneer Woman.  Click here to see her post }

.

 Ingredients:

- 1 whole large onion

- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

- 2 cans Dr. Pepper

- 2 Tablespoons brown Sugar

.

Preheat oven to 300 degrees.
.

1.  Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven (we used a crock pot).

.

2.  Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

.

3.  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.
.

.

4.  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.

.

5.  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 stove top and return the meat to the liquid to warm up.

.

We served the pork on buns with coleslaw and a little BBQ sauce.  I don't have an exact recipe for my Mom's coleslaw but here are the ingredients she uses:  shredded cabbage, white wine vinegar, Dijon mustard, mayonnaise, sugar, salt and pepper. 
.

.

.
What did you cook this week?
.
{ Please add a link back to Tasty Tuesdays in your post or add the Tasty Tuesdays button which can be found on my sidebar.  Thanks! }

This post is also linked up to Savory Sundays @ Eating in Winnipeg.

.