I served this at my son's graduation party and kept it warm in a slow cooker after roasting it in the oven. The pork is great by itself or piled high on rolls. Or use it to make BBQ pizza. —Michelle Gauer, Spicer, Minnesota
- 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).
Originally published as Dr Spicy BBQ Pork in Taste of Home June/July 2014
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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