Spicy Dr. Pepper Shredded Pork

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

Peel the onion and cut it into wedges. Lay them in the bottom of the crockpot.

Generously salt and pepper the pork roast, then set it on top of the onions in the crockpot fat side up.

Pour the can of chipotle peppers over the pork (include the sauce.) I only used half of the peppers because I didn't want it too spicy for Lilly, Pour in both cans of Dr Pepper.

Place lid tightly on crockpot, then set on low for 7-8 hours..

Remove meat from crockpot 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.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like. Tostada shells are also great with this recipe

Posted by Ree on March 22 2011