Prep 10 mins
Cook 6 hrs
I modified the original recipe I saw on The Pioneer Woman to suit our family's tastes. This has a hint of heat, but is rather mild. For those who love heat just add more chiles. I've heard of people using a whole 7 oz. can for super spicy pork. We paired this with potatoes au gratin and coleslaw (KFC Coleslaw by Real Employee), but you could also put it on a bun for a nice sandwich.
- 1 onion, peeled and quartered
- 4 lbs pork roast
- fresh ground black pepper
- 2 -3 chipotle chiles in adobo (from a can)
- 1 (12 ounce) can Pepsi (or soda of your choice)
- 2 tablespoons brown sugar
- Preheat the oven to 300 degrees F.
- Start by placing the onion quarters in the bottom of an oven-safe pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Spoon in the brown sugar. Pour the chipotle peppers over the top, and then pour the soda pop over everything.
- Cover the pot, put in the oven and cook for about 6 hours, turning the roast 2 or 3 times during cooking. When it's done, the pork will be darker and falling apart. (I used tongs to turn 2-2 lb. roasts and when they were done the pressure of the tongs was making the meat shred.).
- Remove the meat from the pot and shred completely. At this point you may remove the cooked onions and chipotle peppers if you don't wish to have them with the shredded pork. I hear that keeping the peppers in will add heat to the final dish, though I did not do that. Then return the meat to the pot and keep in the juice until you need it.
I got this recipe from PW's cookbook, but also had to adjust to make it less spicy for our family. I used dr. pepper as she suggests, and it was very yummy and tender! I cooked it in a crockpot on LOW for 6 hours, shredded the pork, then added about a cup of Stubb's BBQ sauce and let it all simmer on LOW for another 2 hours. It was delish! DH & I ate ours on toasted buns (pickles on mine!) and my little guy ate it in a tortilla with cheese. :) Thanks so much for posting the recipe!