I’ve made this before but I made two mistakes. First, I used
a crock pot. For some reason unbeknownst to me – and probably completely
obvious to any one of you – the meat never gets to a point where it shreds like
it does when you cook it in the oven. Maybe it does and I just haven’t cooked
it in the crock pot for an entire day. Second, I left out the chipotle pepper
in adobo sauce.
It’s because I’m historically wimpy. Ask anyone. It’s true.
It’s especially true for spicy food, pull-ups (not the big kid diapers), and anything
that moves when I’m not the one driving it (motion sickness). But, enough about
me…
I made this almost exactly like the recipe on Pioneer
Woman’s site Pioneer Woman's Spicy Dr. Pepper Shredded Pork except that I had two pork shoulders – both about 2.5 lbs. I
use root beer rather than Dr. Pepper because I like it better. I cooked them in
two separate pots, one with the chipotle peppers and one without. I roasted them
at 300 degrees for about 4 hours and they were perfect.
In the picture below, you can see that the spicy shredded
pork was used for a soft-taco – with tons of sour cream to offset the
burn-your-face-off spiciness. It wasn't really that spicy, I just like to say
that. It was delicious. I will definitely make it again…and again.
The non-spicy shredded pork was served on buns. If I was
Pioneer Woman, I would have toasted those buns in butter on a griddle and
served them warm and crunchy. The family can dream, can’t they?
If you love pulled pork – you will love this recipe. You will also love how your whole day is free while it's cooking. The
spicy variety can be used to make so many different things – tacos, nachos,
burritos. The non-spicy version can be served with all kinds of side dishes – a
picnic with salads or a sit-down dinner with any kind of potatoes. You can make
small roasts like I did or a big one. Assure that you make enough to have
left-overs. I did and I bet it’s going to be even better tomorrow! Enjoy!
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