Dr. Pepper Pulled Pork

Today I move over one more Bean Pot recipe from old blog:

 

 

This recipe is from The Pioneer Woman's new cookbook.

 

 

 

I also didn't take any pictures because Scott helped me make it, and I knew he'd make fun of me for taking pictures. :-p If you'd like, you can read her original recipe here. It's actually supposed to be spicy, but I had forgotten to buy the chipotle chiles at the store.

 

Dr. Pepper Pulled Pork

• 2 onions, peeled and quartered
• 1 whole pork butt (pork shoulder roast)
• Salt and black pepper to taste
• 12 oz Dr. Pepper
• 4 tablespoons packed brown sugar

1. Preheat the oven to 300*
2. Put the onion quarters in the bottom of the pot. (I used my trusty bean pot because it needed a pot with a lid, and that's the only one I have!)
3. Put the pork on top of the onions and add salt and pepper to taste. (By the way, Scott and I were kind of unsure about how big a whole pork roast should be. I don't know if the size really matters in terms of how much liquid we put in or not....)
4. Pour in the Dr. Pepper.
5. Add the brown sugar to the liquid and stir it a bit to combine.
6. Cover the pot and cook for 6 hours turning a few times while it's cooking.
7. When it's done, it should be fork tender. You can keep in in the pot or take it out and shred it with a fork (or forks).

I thought this was good. It was a little bland, which I'm sure the chiles would have helped with. I've never actually had pulled pork before, so I really don't have anything to compare it to! I toasted some hamburger buns and ate mine as a sandwich.