- 1 boneless pork shoulder roast (5 to 7 pounds)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 chipotle peppers in adobo sauce, finely chopped (about 1/3 cup)
- 1 large sweet onion, halved and sliced
- 2 tablespoons brown sugar
- 2 cans (12 ounces each) Dr Pepper
- 1 cup barbecue sauce
- French-fried onions, Rustic Garden Herb Biscuits and Zesty Coleslaw, optional
- Preheat oven to 325°. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, 4 to 4-1/2 hours or until meat is tender.
- Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices.
- Shred pork with two forks. Return juices, onion and pork to Dutch oven. Stir in barbecue sauce; heat through over medium heat, stirring occasionally. If desired, sprinkle with French-fried onions and serve with biscuits and coleslaw. Yield: 12 servings (2/3 cup each).
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Dr Spicy BBQ Pork
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"My hubby isn't a fan of spice so I only added 2 chipotle peppers. Even with the two peppers, it was still on the spicy side (nothing an extra dab of cole slaw couldn't fix). We'll stick with our sweet bbq pork recipes, but thanks for the experiment!"
"This was delicious! It made a lot, I am planning to use part of the leftovers to make a pizza, some to make a salad and freeze the rest in portions. I made it as the recipe directs except for adding all of the cooking juices back in. I just added enough to reach my desired sauciness! I will certainly be making this again!"
"Yum! Delicious and a little on the spicy side. My husband loved it! I halved the recipe for a small roast and cooked it in the crock pot. Turned out great."