Easy Dr. Pepper Shredded Pork

I know there's got to be a ton of ways to cook shredded pork but I swear this is the easiest and most delicious and we have none other Pioneer Woman to thank for it. Believe me, I'll be forever grateful.

We had friends over for a casual dinner last night with this gorgeous pork as the main attraction, other than the company of course. A later start as opposed to our usual really early morning ritual coupled with an extended grocery shopping spree meant I was sweating buckets by the time we got home because it was darn near 11:00 and I had a 7.3 pound pork shoulder to cook. I shouldn't have worried.

A quartered onion, 2 cans of Dr. Pepper and a can of chipotles in adobo sauce later, the roast was in a 300 degree oven in all of 3 minutes. Six hours later it was cooked to perfection and I've got to admit, the cook was the absolute opposite of frazzled. Of course that could be because the Big Guy was front and center helping make salsa, doing kitchen cleanup and he even shredded the pork. I mean, how lucky is that?

We had our tasty morsels of porky goodness inside flour and corn tortillas along with a spicy Pineapple Habanero Salsa, a lovely fresh Salsa de Mariscos and a Corn and Black Bean Salad, all courtesy of John Conley's book, Salsa Brava Cocina. Cooling Guacamole, broccoli slaw and salsa verde rounded out the sides. It made everyone happy happy!

If you're looking for an easy no fuss way to cook a pork shoulder then head on over to Ree's site, The Pioneer Woman, and get the directions right from the source. We loved it; however, honestly I can't say it was overly spicy because we couldn't taste the chipotles at all and neither could our guests but that may be due to the fact we're all used to their smoky heat. Next time I'll add 2 cans of them and more onion too, just because I'm ornery. One thing I know for certain is there will definitely be a next time!

By the way, if you're wondering what we had for dessert, you're just going to have to check back here later in the week. Suffice to say, it'll be worth your while!

Roasted Pineapple Habanero Salsa (adapted from Salsa Brava Cucina)

3 medium tomatoes

4 jalapeno peppers, stems removed

1/2 medium sweet onion, sliced a quarter inch thick

1/2 cup cilantro, chopped

2 teaspoons salt or to taste

2 habanero peppers

1 large can pineapple tidbits with juice

Heat a grill pan over medium high heat. As it is warming, arrange halved tomatoes, jalapenos and onion on the pan. Grill until vegetables are blackened and softened – about 10 to 12 minutes. Remove to a bowl and cool. Place half the roasted vegetables along with cilantro, salt, 1 habanero and half the pineapple with juice into a food processor. Process to desired consistency and remove to a serving bowl. Repeat with remaining ingredients. Chill until serving. Note – this is a very hot and spicy salsa but will mellow over time. Use within 4 days.  Download Roasted Pineapple Habanero Salsa

Salsa de Mariscos (adapted from Salsa Brava Cucina)

2 large tomatoes, diced

1 small Persian cucumber, diced

1 jalapeno, minced

1/2 sweet onion, diced

1 cup chopped cilantro

1-1/2 teaspoon coarse sea salt.

Combine all ingredients in a bowl and refrigerate until serving. Great with fish tacos too!

Comments

[Lea]

What a great way to cook pulled pork - that Ree is just fabulous! And so are you - your guests look so happy and ready to feast! Beautiful presentation - yet again!

[June]

I agree, Lea that Ree is amazing and she deserves every bit of her success. I'm thankful that she loves to pass along her secrets to the rest of us.

[Lorraine]

Ah, the infamous pineapple salsa…did you adjust the heat for us wimps?
I have seen PW’s blog, and think she is great will have to look at her site a little closer.
What’s not to love about pulled pork. I was born in Texas to Texans so grew up with Dr. Pepper…ever had it warmed up as a drink? Good stuff.

[June]

Lorraine - I post things the same way as I've made them so the heat hasn't been adjusted; however, most wimps remove the ribs and seeds from their peppers and we do not which accounts for a higher scoville level. I should have put a warning on this one but it didn't seem as hot when served with the shredded pork. Honest!