Ingredients: |
Ingredients: - Pork Shoulder or Pork Butt (5 to 7 pounds)
- 1 large white onion
- 1 can (11 oz.) Chipotle Peppers in Adobo Sauce (find in Mexican section)
- 2 cans Dr. Pepper (or 1 large can)
- 1/3 cup brown sugar
- 1/4 cup BBQ sauce, any favourite variety
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp mustard
- 1 1/2 tsp Worcester sauce
- 1/4 tsp liquid smoke (optional for extra smoky flavour)
- 3 garlic cloves, crushed
- Freshly ground salt and pepper
- Hamburger buns (toasted)
- Fresh coleslaw mix and coleslaw dressing (to taste)
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Directions: |
Directions:Peel the onion and cut into wedges. Lay them in the bottom of the slow cooker
Generously salt and pepper the pork roast on all sides.
Sear the pork: Warm the oil in a large fry pan or cast iron skillet over high heat. Once the oil is glistening, add the pork. It should sizzle immediately. Sear the pork for 3 to 5 minutes on all sides -- you want a nice golden-brown crust on each side. Then set the pork on top of the onions.
Add the remaining ingredients to the slow cooker: In a bowl, whisk together 1 tsp salt and black pepper, the Dr Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard, Worcester sauce, and liquid smoke (if using). Pour this over the pork and onions. Scatter the crushed garlics around the pork. Pour the can of chipotle peppers over the pork (including the sauce) and mix in (if don't want it spicy can omit).
Cook on high for 5-6 hours or low for 8-10 hours (or until meat is falling apart), turning the roast 2 or 3 times during the cooking process
Remove meat from crockpot and place on a cutting board. Use 2 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.
*Make sure to remove Adobo Chilies from the sauce prior to eating, as these are VERY spicy!!*
Serve on toasted hamburger buns and top with coleslaw |
This recipe for Crock Pot Dr. Pepper Pulled Pork (spicy) is from