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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 superb by itself or piled high on rolls.
For a classic combo, serve it with warm biscuits and coleslaw. —Michelle Gauer, Spicer, Minnesota
Ingredients
- 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
- Optional: French-fried onions, biscuits and deli coleslaw
Directions
- 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, until meat is tender, 4 to 4-1/2 hours.
- 2. Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices.
- 3. Shred pork with 2 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.
Nutrition Facts
2/3 cup pork mixture: 372 calories, 20g fat (7g saturated fat), 112mg cholesterol, 466mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 33g protein.
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