I have used this recipe a few times and tastes great.
No need for a smoker or a rub. Made in your oven
Very tender and good rich taste profile
Spicy Dr Pepper Pulled Pork
2 whole Large Sweet Onions
1 whole Pork Shoulder (Butt) about 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
2 cans (7 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper (I used 20 ounces from a large bottle)
1/2 tsp Cumin
2 Tablespoons Brown Sugar
Preheat your oven to 325 degrees.
Peel the onions and cut them into wedges. Place them in the bottom of a large dutch oven, sprinkle cumin across the top of the onion wedges.
Salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the cans of chipotle peppers over the pork (including the sauce.) Now pour in both cans of Dr Pepper. Add brown sugar, stir in. (After 4 hours of cooking I tasted the sauce for the balance of heat against sweet, which led to me using an extra tablespoon of brown sugar).
Put the lid tightly on pot, then place pot in the oven. Cook for at least six hours, turn the roast two or three times during the cooking time. After 6 hours check the meat, it should be falling apart (use two forks to test.) If it’s not, return to the oven for another hour.
Take the meat out of the pot and place on a cutting board. Use two forks to shred meat, pick out any large pieces of fat and discard. Strain as much of the fat off the top of the cooking liquid as you can and discard. Return the shredded meat to the cooking liquid, and keep warm until ready to serve (I placed it in the oven, covered at 200 degrees).
Apple Cider Coleslaw
1 small head cabbage, cored and sliced thinly
1 half vidalia onion, sliced thinly
1 green bell pepper, sliced thinly (i prefer small dice)
1 c. shredded carrots (depends on how much you like carrots)
1/4 c. hot water
3/4 c. cider vinegar
1/3 c. oil
1/2 c. sugar
1 tsp. dijon mustard
1 tsp. celery seeds
1 tsp. kosher salt
Put all the vegetables in a really large bowl. In a separate bowl, mix the hot water and sugar until sugar is dissolved, then add the cider vinegar, oil, mustard, celery seeds and salt. Stir to combine.
Pour the vinegar mixture over the vegetables, stir well to coat. Cover with plastic wrap (or the lid of the bowl) and refrigerate. Is best made 12-24 hours ahead of time, because flavors will meld.
