Soda & Sugar Pulled Pork.
It was a Friday night. I was walking around Williams Sonoma, dreaming of taking home all the Staub cookware and copper saucepans that could fit in my Nissan Leaf. Yes, obviously I was on a date. And my man is a good one, so he followed me around the store and let me have my moment in the sun. Or rather, in the Nespresso section. I got to talking to the lovely WS employee, since I like to ask a zillion questions and make friends, and after I professed my love for French cookware, she offered an olive branch - a new recipe! A new recipe for my Le Creuset! And I tried it out and it's friggin awsome, so here I am to share it with you. Incidentally, this recipe is dangerously similar to The Pioneer Woman's, so you know it's going to be good. Nay, GREAT!
- 1 5-8 lb. Pork Shoulder (also called pork butt, hehe. BUTT.)
- 1 yellow onion
- 2 cans Dr. Pepper
- 1 can Chipotle Peppers in Adobo Sauce
- 2-3 tbsp. Brown Sugar
- Salt and Pepper (a lot of it)
1. Preheat the oven to 350 degrees.
2. Quarter the yellow onion and spread the slices on the bottom of a large dutch oven. This is when my Le Creuset gets to come out and play :)
3. Generously salt and pepper both sides of the pork and lay it on top of the sliced onions. I had to really shove it in there to actually fit. It was cozy.
4. Pour the chipotle peppers (and the sauce) over the pork. Pour the 2 cans of Dr. Pepper over the pork, as well, and then top it all off with 2-3 tbsp. of brown sugar. I know it seems weird to put soda in here as a marinade, but it does a beautiful job tenderizing the meat.
5. Cover the dutch oven and place in the oven. Check the meat and turn it every two hours, finally removing it from the oven after 6 hours total.
6. Transfer the meat to a large plate or cutting board. The meat should easily shred with a fork. You can separate the fatty parts from the rest of the meat, although some people claim that it is the tastiest part of the meat. Like my husband. Totally your choice.
I personally like to use this pulled pork to make sandwiches, which I dress with muenster cheese, coleslaw and a pickle. Sweet or dill, I don't discriminate. However, you can also serve this on soft tortillas with some diced tomatoes, shredded cheese and coleslaw. It's all pretty ridiculously delicious. But make sure to invite some pals over - this meal makes a zillion servings. Bon Appetit, friends!