Mrs. Regueiro's Plate: Spicy Dr. Pepper Shredded Pork

Monday, March 12, 2012

Spicy Dr. Pepper Shredded Pork

Happy Monday! I had the most amazing weekend and I can't stop smiling from all of the awesome-ness of it. Cookie had his/her first baby shower thrown by my aunt and cousin. I'll share pictures from the shower later on but just know that it was simply perfect.

Slow cooked meals on Sundays are a must-do for everyone. Most times, I do not like to start preparing dinner until an hour before I want to eat, but I wanted to be ahead of the game and finish my crazy list of errands and spend some time with my girlfriends. This dish was highly recommended by a girlfriend of mine, thanks birthday girl, Elisa! She had made this meal for her family, and they all loved it. Plus, the short list of ingredients needed for the dish was inexpensive, too.

As part of the Foodbuzz Tastemaker program, I recently received a coupon to buy any of Alexia products of my choice. I couldn't make up my mind so I purchased two tasty options: sweet potato fries and sweet potato puffs. I knew it would pair perfectly with the spicy Dr. Pepper shredded pork. Ree had served her version with tortillas, but I opted for sweet Hawaiian bread rolls to have a playful spin on sliders. The spiciness of the chipotle peppers is very faint and not too overpowering, it's almost like sweet and spicy carnitas.

Simply scrumptious.

Spicy Dr. Pepper Shredded Pork
Adapted from The Pioneer Woman
Printable Recipe
4 tablespoons unsalted butter
2 onions, sliced into quarters
1 pork shoulder, 5 to 7 pounds, cut into large chunks
1 can (7 ounce) chipotle peppers in adobo sauce
2 cans Dr. Pepper (about 20 to 24 ounces)
2 tablespoons Brown Sugar
Kosher Salt & ground black pepper


Preheat the oven to 300 degrees.

Heat a large dutch oven (about 7.5 quart) or large roasting pan over medium heat. Melt the butter in the dutch oven and add the quartered onions. Saute until slightly softened, about 5 minutes. Generously salt and pepper the pork chunks and add into the pan.

Add the can of chipotle peppers, Dr. Pepper, and brown sugar into the pan. Stir to combine. Make sure there is enough liquid to coat the pork shoulder. Let the pork simmer for 10 minutes until small bubbles start to form. Cover with the lid, and place into the oven.

Cook for at least 4 to 5 hours, making sure to turn the roast a couple times during the cooking process. Resist the urge to nibble on the shredded pork because one sniff will make your stomach growl. Meat should be fork tender after 5 hours.

Shred meat in dutch oven, using a tong and forks. Discard any fat, if possible. Keep warm on the stovetop until ready to serve.

Serve with warm sweet Hawaiian bread dinner rolls, or warm tortillas.

Best enjoyed with Alexia Sweet Potato French fries.

Yield: 18 servings
Review: Absolutely fantastic, and a perfect meal for the family on a Sunday night. We served my in-laws, our best friends and ourselves this meal...with enough for leftovers for today! I have to buy another batch of french fries because everyone loved the delicious pairing of sweet potato fries and spicy pork.

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