Anytime I make Pork, Normy is always excited! He LOVES pork! LOVES! Probably because the people from his homeland of Puerto Rico make it and eat it a lot. The meat of choice there. So He was really excited to eat this When it was cooking he kept saying OMG it smells so good! It smells so good, OMG is it time to eat yet. I’m hungry. Honey, can I just open the oven and have a look. I’m hungry. I want to eat….This was good I must say. Make it today, you will NOT be disappointed!!! Thank you again Pioneer Woman, you never disappoint me!
Normy on the couch taking in all the good smells coming from the kitchen
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
Preheat oven to 300 degrees.
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.
Fixings for our pork:
Normy is a VERY happy man