I'm always looking for another great way to make a roast. I ran across this recipe and both the Dr. Pepper and chipotle peppers peaked my interest. The recipe was originally designed to make shredded pork tacos, but the family was in the mood for roast instead. So, Viola! Time to add potatoes and carrots and leave it chunky. The peppers definitely added a good kick that required a tissue by the end of the meal. So if you have little ones or ones that don't like a lot of spice, I would back down to only 1/2 a can of peppers. If you want to leave the recipe simply as shredded pork, omit the potatoes and carrots and follow the directions on my BBQ Pulled Pork recipe.
- ~2 1/2 lbs pork shoulder, bone included
- 1 can (11 oz) chipotle peppers in Adobo sauce
- 24 oz (2 cans) original Dr. Pepper - not Diet!
- 1 large sweet onion, chopped
- 2 cloves fresh garlic, minced
- 2 tbsp brown sugar (optional)
- salt (or Sodium-Free Mrs. Dash) & pepper
- 1 lb small red potatoes
- 1 lb baby carrots
- Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
- Cut pork shoulder into 2 inch chunks.
- Combine sliced pork (including bone), onion, garlic, Dr. Pepper, chipolte peppers including sauce, brown sugar, salt and pepper in roasting pan; mix well, and cover.
- Place in oven, stirring occasionally. Add the potatoes and carrots after the first 2 hours (to keep them from being too done/soggy). Cook for a total of 3 to 4 hours or until the meat, potatoes, carrots are tender (the meat will fall apart and off the bone when done).
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