Sweet and Spicy Dr. Pepper Pulled Pork

from ButterYum
makes 10-12 servings


  • 1 large onion, sliced
  • 5 to 7 pound pork shoulder (aka Boston butt roast)
  • Kosher salt and pepper
  • 1 7.-ounce can chipotle peppers in adobo sauce
  • 2 cans Dr. Pepper
  • 2 tablespoons brown sugar
  • 2 whole cloves garlic, peeled


  1. Preheat oven to 300F.
  2. Place sliced onions in bottom of a 5.5-quart Dutch Oven.
  3. Place roast on onion and sprinkle liberally with Kosher salt and pepper.
  4. Pour chipotle peppers and the adobo sauce on top of the roast.
  5. Pour both cans of Dr. Pepper over the roast.
  6. Place brown sugar and garlic down into the Dr. Pepper.
  7. Cover Dutch oven with tight fitting lid.
  8. Place in a preheated oven for a total of 6 hours; turning roast over at 2 hours and 4 hours.
  9. Remove pork from dutch oven and shred meat with 2 forks, discarding large globs of fat.
  10. Ladle rendered fat from pan juices.
  11. Remove onions and chipotle peppers from pan juices and chop finely; return to juice.
  12. Place shredded pork back in the pan juices and serve.

Note:  I've doubled this recipe in a gigantic 13.25-quart dutch oven (great if you have a huge crowd to feed, but it's very, very heavy so you may need a strong person to lift it in and out of the oven for you).

adapted from The Pioneer Woman.