Slow Cooked Pulled Pork

I love anything that is slow cooked.  I love that I can get our meal going in the morning, get done what I need to get done during the day and our dinner is being perfectly prepared.  I just don’t think a cook can have too many recipes that don’t keep them tied to the stove or oven.  I am here to add one more to your recipe box….Spicy Pulled Pork.  It has a kick, a good kick.


It starts easy enough. Preheat oven to 300 degrees.  Quarter a large onion and place in the bottom of a large Dutch oven.

Another option to cook this is in the slow cooker.  Follow instructions exactly as listed below and set your slow cooker on low.

Notice I am using my Cast Iron Dutch oven. Cast iron makes my life better.

Season a pork shoulder with salt and pepper to taste.  Place the pork shoulder on top of the quartered onions.


Next we add the secret weapon, Chipotle peppers.  Pour a can of Chipotle Peppers in Adobe Sauce all over the pork shoulder, sauce included.


Pour two cans of Dr. Pepper into the Dutch oven.


Add a little brown sugar and stir it in.


Place the lid on the Dutch oven and set the pot in the oven.  Cook for five or six hours.

This beautiful baby took six hours with Edna, my beloved oven.

Test meat with two forks.  If it is completely falling apart, it is ready.  Transfer the meat to a cutting board and shred, discarding large pieces of fat.  Skim fat off top of liquid in pot.  Return the shredded meat to  the pot and keep warm until ready to serve.

I made ours into sammies.

Serve as a sammy or in a soft flour tortilla topped with shredded lettuce, tomatoes, grated cheese and salsa.  It is also delicious as the main entree with veggies, mashed potatoes or rice.

I served it as a sammy the first night we ate it, don’t judge, in this house we eat leftovers.  No food is wasted.  Sir Streusel loved his sammy, I think he ate two.  He then ate 4 of my homemade chocolate chip cookies.  Why oh why doesn’t that man ever gain an ounce??!!

Love ya,

Jody and Edna

Pulled Pork
  1. 1 large onion
  2. 1 Pork Shoulder—5 to 7 pounds
  3. Salt and pepper to taste
  4. 1 can (11 0z.) Chipotle Peppers in Adobe Sauce
  5. 2 cans Dr. Pepper
  6. 4 tablespoons brown sugar
  1. Preheat oven to 300 degrees.
  2. Peel and cut onion into wedges. Lay them in the bottom of a large Dutch oven.
  3. Season pork shoulder with salt and pepper to taste.
  4. Place pork shoulder on top of quartered onions.
  5. Pour the can of Chipotle peppers all over the pork shoulder, sauce included.
  6. Pour both cans of Dr. Pepper into Dutch oven.
  7. Add brown sugar and stir in.
  8. Place lid on Dutch oven and set pot in the oven.
  9. Cook for 5-6 hours. (Can turn roast over 2 or 3 times during cooking, but not necessary.)
  10. Check meat after five hours of cooking. If it is completely falling off the bone and falling apart, it is ready. Check doneness with two forks. If it is not falling apart, put back in oven for another hour.
  11. Transfer meat from pot to a cutting board. Shred meat with two forks. Discard large pieces of fat. Strain fat off the top of the cooking liquid, as much as you can.
  12. Return shredded meat back to the pot.
  13. Keep warm until ready to serve.
  1. Cook in Dutch oven or in a slow cooker set on low.
  2. Serve meat with veggies or on sandwich buns or in a soft tortillas with lettuce, tomatoes, cheese, salsa, etc.
Adventures with Edna

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