Spicy Dr Pepper Shredded Pork
, Serves 18
Pork shoulder braised low and slow in Dr Pepper and chipotle until fall-apart tender, then shredded for tacos or sandwiches.
| prepPreheat oven to 300°F / 150°C | |||||
| 1 large onion, cut into wedges | Layer onion in dutch oven, season pork, set on top | Pour in chipotles & Dr Pepper | Stir in brown sugar | Cover, bake 300°F / 150°C, 6+ hrs, turning | Shred, skim fat, return meat to liquid |
| 1 pork shoulder (pork butt), 5-7 lb / 2.3-3.2 kg | |||||
| salt and freshly ground black pepper | |||||
| 1 can (310 g) chipotle peppers in adobo sauce | |||||
| 2 cans Dr Pepper | |||||
| 25 g brown sugar | |||||
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