Chipotle Dr. Pepper Pulled Pork

Texas.  Dr. Pepper.  These two go together like beans & rice, Oreos & milk, sour cream & onion…you get the idea.  The dark-hued bubbly soda pop was created in the late 1800’s in a city known as Waco, Texas.  This “Texas Native” is a proud product in these parts…

So after watching my beloved Food Network, it was only natural that I tweaked a recipe to fit my mood that day.  This recipe is now so easy, because it’s a crockpot meal!  Every busy family’s favorite kind!  Did the crockpot inventor ever win a noble peace prize by chance???  He or she can have my vote!!

The Starting Lineup

  • 4-6 lb pork butt/shoulder
  • 2 cans of Dr. Pepper
  • 3.5-7 oz of chipotle in adobo
  • 1 onion, quartered
  • Salt & Pepper
  • Chili powder
  • Non-stick spray

Optional

  • Coleslaw
  • Sandwich buns 

Spray your crockpot with the non-stick spray.  Easy cleanup is our friend!!  Lay your quartered onion into the large ceramic bowl.  Onto the pork…liberally sprinkle all over with your salt & pepper.   To taste, add a bit of chili powder as well.    Place the pork butt on top of the onions.  Next pour your can of chipotles (plus sauce) over the pork.  After that spicy can is empty, simply pour each can of Dr. Pepper over everything.  This is all ridiculously simple.      Place the lid onto the filled crockpot and turn on low.  I leave ours (untouched) for an easy 8-10 hours.  This comes out gloriously tender.  Everytime.    Now, how you decide to serve this is your own call, but I’ll tell you a little bit on how we enjoy ours…

I make a super simple slaw (precut cabbage mix, a bit o mayo, a bit of granulated sugar, a couple dashes of apple cider vinegar and some S&P…not too wet here).

I then slice, in half, some bakery sandwich/hamburger rolls and toast them. Pile on that fall-apart Chipotle Dr. Pepper Pork, an extra drizzle or two of the sweet & spicy sauce and good helping of crunchy slaw.  Never fails.   

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