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Dr Spicy BBQ Pork

 Dr Spicy BBQ Pork
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
12 ServingsPrep: 25 min. Bake: 4 hours


  • 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

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Dr Spicy BBQ Pork (continued)

Directions (continued)

  • each).
Nutritional Facts: 2/3 cup pork mixture (calculated without optional ingredients) equals 372 calories, 20 g fat (7 g saturated fat), 112 mg cholesterol, 466 mg sodium, 15 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.