One of Paco’s best friends, Matt, is coming to visit tonight. He is getting here on the later side, so I thought it would be fun to make something easy to eat and guy-friendly (but still tiny and perfect!) to eat before we head out to meet friends.
I have posted about my love of pulled pork and how to make it in the slow cooker before, but this time I decided to try The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork. I served it with my go-to cole slaw on the mini sweet Hawaiian rolls. I took this picture before I put the tops on so that you would be able to see the filling.
Dr. Pepper Pulled Pork
Inspired by The Pioneer Woman
3 1/2 lbs pork butt
1/2 onion, sliced
1-2 cans Dr. Pepper
5 chipotles in adobo
2 T maple syrup
1/3 c barbeque sauce
1 T mustard
Season the pork butt liberally with salt and pepper. Place in a slow-cooker with the onion, Dr. Pepper, and chipotles in adobo. (Pour enough Dr. Pepper in to cover the pork about 3/4 of the way.) Allow to cook on high setting for 4-5 hours, or low setting for 8-10 hours.
When the pork is tender, remove it from the sauce and shred. Strain the onions and chipotles from the cooking liquid, and skim off as much of the fat as possible. Pour into a saucepan, then reduce the cooking liquid by half. Add the barbeque sauce, sugar, and mustard, and stir to combine. Taste and adjust seasoning as necessary.
Put the sauce and the shredded pork back into the slow-cooker or a large pot, and allow the pork to heat through.