I searched everywhere for the perfect pork butt (which is actually shoulder I learned) but sadly no grocery store I went into had the correct size or cut that I needed. So I had to go into Wal Mart, which if you know me that was more painful that ripping out my own hair. I do not condone Wal Mart but sadly they were the only place that had a pork butt so I had to buy it.
Pioneer woman advised not to wash or trim the fat off because you would loose the flavor of the natural pork, this freaked me out because I have a fear of any sort of fat being left on meat, but I followed her instructions and put it in the dutch oven and began to salt it, but first you need to chop an onion and lay it on the bottom of the dutch oven so the pork can rest upon the onion sections.
The recipe calls for Chipotle Peppers in Adobo Sauce. I also searched, and searched for this. I didn't have time to go to Central Market which is probably where I could find this specialty so I cheated and just used Chipotle BBQ sauce.
These are the only things you need to create this fine meal, along with the salt and pepper shown above! The original recipe called for brown sugar, but I didn't use it because I figured the Dr. Pepper had enough sugar for everything.
On to the next step, after salt and peppering you put the Chipotle sauce of your choosing over the pork.
I then took the largest knife i had and stabbed the meat several times so that the sauce could seep into the meat and flavor it even more! And it helps it cook a little quicker as well!
Then you add the two cans of Dr. Pepper!
My dutch oven is 6qt. and it was very full once I added all the sauce and pop into it so I made sure to put a baking sheet in the oven and set the dutch oven on top of that so that there wasn't any smoke created from sauce bubbling out.
I didn't have as much time as the recipe allowed so I boosted up the temp to 400 and cooked it for around 4.5-5 hours. This BBQ smelt wonderful in out little apartment, I went out to get a few more things for dinner while it was baking and walked back into the apartment and WOW such an amazing aroma was coming from the little oven. When I took it out of the oven it sold me on it even more.
I then took it to Matt and Kathy's since it was obviously way to much food just Nate and I. We created BBQ on buns and BBQ tacos which I always get at my favorite place down here. I failed to take a picture of the finished food but here is a BBQ taco from Pioneer Woman's website.
They were AWESOME! And I can officially say that my hatred for pork is a little less and that I will be making this easy oven meal a lot more often!
Here is the original recipe for those wanting to try, it really is as easy as it seems and a great meal to make while you are busy with other things during the day taking away from time to make a meal.
- 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 ( I substituted this for the Chipotle BBQ 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 stove top 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.
-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 stove top 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.
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