Best Spicy Dr Pepper Pulled Pork Recipes
SWEET AND SPICY DR PEPPER PULLED PORK
Delicious sweet and spicy pork that is so easy to throw into the crockpot!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 4h10m
Number Of Ingredients 11
Steps:
- Cut onion in slices and line the bottom of the crockpot. Lay the pork shoulder on top. Sprinkle pork with brown sugar and salt and pepper.
- Pour the can of chipotle peppers on top of the pork and pour both cans of Dr Pepper on top.
- Turn the crockpot on low and cook for 4-6 hours. Remove pork from the slow cooker and shred. I also took the chipotle peppers out so they weren't too hot for the little ones. Return the shredded pork to crockpot and allow to heat through.
- Serve on tortillas and top with favorite toppings.
Nutrition Facts : Calories 276 kcal, Carbohydrate 18 g, Protein 27 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 124 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
DR SPICY BBQ PORK
I served this at my son's graduation party and kept it warm in a slow cooker after roasting it in the oven. The pork is superb by itself or piled high on rolls. For a classic combo, serve it with warm biscuits and coleslaw. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, until meat is tender, 4 to 4-1/2 hours., Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices., Shred pork with 2 forks. Return juices, onion and pork to Dutch oven. Stir in barbecue sauce; heat through over medium heat, stirring occasionally. If desired, sprinkle with french-fried onions and serve with biscuits and coleslaw., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 372 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 466mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 33g protein.
SPICY POP PULLED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h10m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
- Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
- Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!
SPICY DR. PEPPER SHREDDED PORK
This recipe comes from The Pioneer Woman, Ree Drummond. First of all: pork butt. It isn't a pork butt at all, but a pork shoulder. Second, it's just a wonderful cut of meat. It cooks up moist and tender and results in so much meat, you can either feed a crowd or stretch the meat into at least two or three different meals for your fam damily. this fun and sweet/spicy concoction of Dr. Pepper and chipotle peppers really did turn out to be a lovely combination. If you haven't ever tried it, cook up a pork shoulder sometime soon. You'll be amazed at how much you can do with the stuff.
Provided by Jessi Leigh
Categories Pork
Time 6h5m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
- If you're so inclined, rinse the pork. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
- Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir inches.
- Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
- Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
- Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
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