From Our Recipe Box to Yours...

I love to read the Pioneer Woman. I believe that I've mentioned her before. She writes like I imagine she talks and she is just a little bit crazy and a whole lot fun! Her website is http://www.thepioneerwoman.com/. Last week she had this recipe up and since we were painting in my house and I needed an easy recipe for feeding several people I decided to try it. We agreed is was yummy, but quite spicy. When I make it again, I'll use less Chipolte peppers in Adobe sauce and maybe add a little more brown sugar. At Fareway, the can size was a 7 oz. can of peppers, so I added 2 since it wasn't 10 oz. Next time, I'll just add one. But, if you like it hot then you'll love it the way I made it first!! The other thing that I did differently was I put it in the crock pot on low for 7 hours. It turned out just great and was ready to eat. I even used the leftovers to make enchiladas. Yum Yum!!

Spicy Dr. Pepper Shredded Pork


Prep Time: 5 Minutes
Cook Time: 6 Hours
Difficulty: Easy
Servings: 18


Ingredients


1 whole Large Onion


1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds


Salt And Freshly Ground Black Pepper


1 can (11 Ounce) Chipotle Peppers In Adobo Sauce


2 cans Dr. Pepper


2 Tablespoons Brown Sugar


Preparation Instructions


Preheat oven to 300 degrees.Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.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 in. 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.

A Note: Author Kenneth Huck will be visiting our library and doing a book signing on Wednesday, April 6th from 6-8 p.m. His book is Log of World War II: A Pacific Naval Diary. Join us here at the library.