Here is a recipe that I saw Saturday morning on The Pioneer Woman. I thought it looked SO tasty that I had to try if for myself. Notice, I changed the name up a little bit. I had no Dr. Pepper. Ha! Next time I do want to try it with Dr. Pepper though, but Coke worked out JUST fine!
- Pork Shoulder roast OR Pork Butt roast
- 2 onions, quartered
- salt and pepper
- 1 can chipotle peppers in adobo sauce
- 2 cans of Coke (or Dr. Pepper)
- 2 Tbsp. Brown Sugar
Turn your oven on to 300 degrees. Get out a big pot and throw your quartered onions into the bottom of it.
Take your roast out of the wrapping and rinse. Place that on top of the onions. Your onions should act as a base.Salt and pepper generously.
Open your can of chipotle peppers and dump on top.
Open your cans of Coke and slowly pour them over the entire roast. It’s your preference, but I put 2 Tbsp. of brown sugar on top after that. I wanted a little sweetness.
Put the lid on your pot and put in the oven for at least 6 hours.While the roast is baking, flip roast about halfway through.
After it has baked for 6 hours, flip again and let bake for another hour.
Take roast out of the pan and chop/shred/tear up that pork!
After finished, put the meat back into the sauce that is still in the pot.
Serve as is or on a bun or white bread! I prefer on a bun… it’s the best!