Spicy Dr. Pepper Pulled Pork
Layer the following in the slow cooker, in this order…
- 1 large onion, quartered, and separated
- a pork butt or shoulder roast (mine was about 3lbs), make sure you salt and pepper this guy very generously
- a can of chipotle peppers in adobo
- a can of Dr. Pepper at room temp (use two cans if you have a giant roast-one was enough for me)
Stick the lid on. Turn it on low.
About 4 hours in, flip the roast over. Flip it again in an hour or two. If it is falling apart, take it out and shred the meat. If not, give it another hour and check again. Once you get the meat out, try and skim some or most of the fat off the top without getting rid of too much juice. Shred it and put it back in the pot for another hour, making sure all the meat is soaking up all that juicy goodness.
I served this on warm flour tortillas with pico de gallo, cilantro, and some pepper jack cheese. Delicious!