January 9, 2012
Today's recipe is a combination of two similar recipes. The first is one that I found on Pinterest and the second is one that I found on the Pioneer Woman's website. Both use a slow cooking method and some form of soda for the sauce.
The Pioneer Woman
As an operation 2012 objective we are trying to cook more at home.
I would like to have at least two meals a week home-cooked and from scratch. I know this is going to be really hard especially these next eight weeks with me teaching full time. But I have a feeling that the crockpot is going to be the items that will help make this happen.
It's funny... ever since I started the "cooking with baby" posts (to archive our family recipes or new recipes) I have been looking for more crockpot/ slow cooker recipes.
Since today is the last day before I head back to teaching I decided to try a new recipe.
I used the pioneer woman's recipe as a base for the recipe. First of all, I love how her servings for all of her recipes are for 18+ servings. I can't even imagine cooking for 18 people.
I purchased a 1.75 pounds pork shoulder.
I used a half of a red onion that was left over for New Year's Eve and a small yellow onion.
I also purchased a honey chipotle barbecue sauce instead of using in the can chipotle peppers in Adobe sauce. I think the chipotle peppers and the Adobe sauce are a little too spicy for the little one (aka Ainsley).
I seasoned the pork with seasoning salt, pepper, garlic powder, and a dry barbecue seasoning.
I put the cut up onions in the bottom of crockpot pan. Topped them with the seasoned pork shoulder. Added the barbecue sauce. 1 can of Diet Coke (the only soda left in our fridge) and 2 tablespoons of brown sugar.
I put the top on the crockpot and turned it to low. Cooked it for 8 hours.
I used 2 forks to pull the pork apart, topped it with homemade coleslaw, and placed them on the little Hawaiian Sweet Rolls.
OMG!!!! This dish was delicious. It was pretty simple to prepare... Even with Baby! And the house smelled amazing! Ainsley loved it too. This will def be added to our family cookbook.
Here is the Pioneer Woman's recipe:
Recipe: Spicy Dr. Pepper Shredded Pork
Prep Time: 5 Minutes | Cook Time: 6 Hours | Difficulty: Easy | Servings: 18
Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
As an operation 2012 objective we are trying to cook more at home.
I would like to have at least two meals a week home-cooked and from scratch. I know this is going to be really hard especially these next eight weeks with me teaching full time. But I have a feeling that the crockpot is going to be the items that will help make this happen.
It's funny... ever since I started the "cooking with baby" posts (to archive our family recipes or new recipes) I have been looking for more crockpot/ slow cooker recipes.
Since today is the last day before I head back to teaching I decided to try a new recipe.
I used the pioneer woman's recipe as a base for the recipe. First of all, I love how her servings for all of her recipes are for 18+ servings. I can't even imagine cooking for 18 people.
I purchased a 1.75 pounds pork shoulder.
I used a half of a red onion that was left over for New Year's Eve and a small yellow onion.
I also purchased a honey chipotle barbecue sauce instead of using in the can chipotle peppers in Adobe sauce. I think the chipotle peppers and the Adobe sauce are a little too spicy for the little one (aka Ainsley).
I seasoned the pork with seasoning salt, pepper, garlic powder, and a dry barbecue seasoning.
I put the cut up onions in the bottom of crockpot pan. Topped them with the seasoned pork shoulder. Added the barbecue sauce. 1 can of Diet Coke (the only soda left in our fridge) and 2 tablespoons of brown sugar.
I put the top on the crockpot and turned it to low. Cooked it for 8 hours.
I used 2 forks to pull the pork apart, topped it with homemade coleslaw, and placed them on the little Hawaiian Sweet Rolls.
OMG!!!! This dish was delicious. It was pretty simple to prepare... Even with Baby! And the house smelled amazing! Ainsley loved it too. This will def be added to our family cookbook.
Here is the Pioneer Woman's recipe:
Recipe: Spicy Dr. Pepper Shredded Pork
Prep Time: 5 Minutes | Cook Time: 6 Hours | Difficulty: Easy | Servings: 18
Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
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