Ingredients: |
Ingredients: Pork shoulder/boston butt, approx 4-6 lbs, with or without bone
Braising sauce:
~4 cups of Dr. Pepper
Half jar of pickle brine
1/4 cup of Sriracha
Roast seasonings:
~2 Tablespoons of Celery Salt
~2 Tablespoons of Black Pepper
~2 Tablespoons of Garlic Powder
6 cloves of garlic, chopped however you prefer
4 bay leaves
~2 tablespoons of cooking oil, olive oil is fine
Vegetables (optional):
4 red potatoes, halved or quartered
2 yellow onions, halved or quartered
2 carrots, 1 inch pieces
4 celery sticks, 1 inch pieces
Large dutch oven or roasting pan
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Directions: |
Directions:1. Begin preheating oven to 325º
2. Chop all vegetables if you're doing vegetables
3. Season the shoulder on all sides with equal amounts of salt, pepper, and garlic powder
4. Put oil in the bottom of roasting pan, and place on stove on medium-high heat.
5. Sear pork shoulder on all sides in roasting pan, about a minute per side.
6. Once seared, temporarily remove pork shoulder, and quick saute your onions, celery, garlic, and bay in the remaining fat and oil, no more than 10 minutes, just enough to start releasing some flavor
7. Once the vegetables are translucent, remove from heat, and attempt to place the pork on the bottom of the pan, fat side up, with the vegetables surrounding the shoulder on all sides
8. Add enough Dr. Pepper to come about halfway up the roast: we're braising the pork, not boiling it.
9. Add the pickle brine and Sriracha sauce.
10. Place in the oven and cook for 6-8 hours
11. Remove from oven and turn off heat
12. Remove pork and vegetables to separate container
13. Pork should be tender enough to pull apart with two forks or by hand. Separate out any fat, as well as the bone
14. The fluid in the pan may be used as a soup stock or bbq sauce base, but will require skimming to remove the fat/lard. |
This recipe for Dr. Pepper Pulled Pork with Vegetables is from