This recipe sounds weird, I know – but trust me, it’s delicious. Put it on a sandwich, tacos or nachos. That’s if you can resist just eating it by itself. This is a great weekend recipe – start it in the morning and by dinner time you have something fantastic to eat. And it’ll clear your sinuses.
Ingredients:
- 2 onions, peeled and quartered
- 1 whole pork butt
- Salt and pepper to taste
- 2 cans of chipotle peppers in adobo sauce (7 oz. cans)
- 3/4 of a bottle of Dr. Pepper
- 4 tablespoons of brown sugar
Step 1: Preheat the oven to 300 degrees and then place the onions in the bottom of the pan. I used my trusty dutch oven Le Crueset for this – I think I’ve had this pan for almost 10 years now.
Step 2: Place the pork butt on top of the onions (I trimmed the fat cap off of mine), season with salt and pepper to taste.
Step 3: Pour the chipotles over the pork butt – 2 cans will do it.
Step 4: Pour in 3/4 of the bottle of Dr. Pepper into the pan – you want enough to cover 3/4 of the pork butt. It’ll bubble up – but don’t worry.
Step 5: Stir in the brown sugar – that’ll get the bubbles to go down.
Step 6: Cover the pot and cook for at least 6 hours – flipping the butt 2-3 times (every 2 hours). Your house will smell wonderful – so make sure you have something to eat for lunch because the smell alone will make you hungry.
Step 7: When it’s done, it’s fork tender – it’ll pull apart/be falling apart when you take it out of the oven.
Step 8: Remove the butt from the pot and shred with a fork.
Step 9: Strain/spoon the fat off the top of the sauce and then put in a blender (make sure you let this cool first) and blend – then pour back into the pot and add the meat. Stir. Eat. Enjoy.
Step 10: Eat it – try it on a roll, on nachos or in tacos. Have a drink handy and enjoy the nasal clearing. This is fantastic the next day for lunches!
The pork comes out sweet – with just a tingle of heat. You can taste a bit of the Dr. Pepper & brown sugar – but they’ve blended with the chipotles to create a warm heat that’s nicely mellowed. Your lips will tingle just enough. You’ll need to lean over your plate – these tacos turned out so juicy that you might end up wearing more taco then shirt if you aren’t careful.
2 responses to “Chipotle Dr. Pepper Pulled Pork”
Thanks for the recipe. It has all the hallmarks of a great one: PORK, simplicity, heat, and room for all kinds of creative diversions. I don’t have a Dutch oven, but I’m anxious to try it in a crock pot.
Also, I’ve tried the La Costeña chipotles and the San Marcos, and I tend to prefer the San Marcos (although I like La Costeña’s pickled jalapeños better than San Marcos’s). If you haven’t tried them yet, give ’em a spin. It would be great to hear your opinion on the differences!
They are about the same for me – though the peppers are a bit bigger in the San Marcos. I tend to go with the La Costena because they are cheaper (about $.50 a can) and contain more adobo – which I tend to use a lot of