Dr Spicy BBQ Pork Recipe
Dr Spicy BBQ Pork Recipe photo by Taste of Home
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Dr Spicy BBQ Pork Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 4 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 4 hours
MAKES: 12 servings


  • 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

Nutritional Facts

2/3 cup pork mixture (calculated without optional ingredients): 372 calories, 20g fat (7g saturated fat), 112mg cholesterol, 466mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 33g protein.


  1. 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.
  2. Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices.
  3. 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

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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juicyfruit007 User ID: 1404522 229730
Reviewed Jul. 18, 2015

"This was good. I couldn't find a shoulder roast at the store so used a butt roast instead. I am guessing this made it fattier. I used very little of the leftover juices, otherwise it would have been bbq soup and not appropriate for buns. We did not find it one bit spicy, though maybe including more of the juice would have changed that."

ejshellabarger User ID: 3870843 213651
Reviewed Sep. 7, 2014

"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!"

momoflandl User ID: 5566695 121551
Reviewed Jun. 28, 2014

"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!"

sheryl z User ID: 1143724 196982
Reviewed Jun. 21, 2014

"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."

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