Thursday, 16 May 2013

Dr. Pepper Pulled Pork Bunwiches

This is a spicy delight and a nice change from the BBQ beef on a bun. I got the recipe from the Pioneer Woman. This dish is spicy but not over the top, however if you cannot tolerate any heat than this recipe is not for you! I love spicy food and serve it to my family all the time so we have all developed a liking and a tolerance to it.


2 onions peeled and quartered

4-5 pound or 2.2 kg( approximately) pork blade roast

salt and pepper to taste

11oz can chipotle chilies in adobo sauce

2 12oz or 355mls cans of Dr Pepper soda pop

4 Tablespoons packed brown sugar


Preheat oven to 300 degrees.

Place onions into the bottom of a oven-proof Dutch oven or baking vessel.

Place pork roast on top of the onions.

Season the roast with salt and pepper.

Pour the chipotle chilies over the roast.

Pour the Dr. Pepper over the roast.

Add brown sugar to the liquid.

Cover the pot and bake in oven for about 6 hours, flipping the roast every 2 hours.

The pork should be fork tender, and pulls apart easily. If it isn’t return it to the oven and continue cooking.

Remove the roast from the pan. and shred all the meat.

Spoon away the fat from the top of the liquid in the pot.

Return the meat to the pot.

Toast buttered buns.

Top one half with the pulled pork.

Print Recipe:Dr. Pepper Pulled Pork Bunwiches
Place onions in the bottom of the pot and place pork on top, then pour chipotle peppers over meat.

Pour in 2 cans of Dr. Pepper.

Stir in brown sugar and cover pot. Bake in 300 degree oven for approximately  6 hours. Flip meat 2-3 times during the cooking process.
The meat will be fork tender and fall apart easily. Skim off any excess fat.
Remove the pork from the pot.

Shred the pork using a fork.

Return meat to the pot and stir to combine.

Keep warm until ready to serve.

Toast buns and load them up!!

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