I'm planning ahead

[Blonde Granny]

I just took the 7# pork shoulder out of the freezer.  Starting tomorrow the weather is going to be cold and rainy, and my Le Creuset French oven is just calling me to put something in it to cook. Yes, I'll remove the double batch of chili that is in there before do anything else.

Anyway, It should be thawed by Friday or Saturday, equally lousy days, so I'll cook it over the weekend. If anyone is interested, c'mon you know ya'll are, here is the recipe I'm going to use.

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.

[The Walk of the Penguin Mich]

One suggestion.....I'd probably brown the butt first and get all that fond to add to the sauce.  It's one more step, but every time I have done this for just about any recipe like this (last time was lamb shanks) it made it much better.

[Timberwolf]

That sounds yummy Blonde Granny.  I got some pork at Aldi last week that I don't know what to do with, its called a boneless pork sirloin roast.  I'd use your recipe for it but I always do pulled pork.  I'll save your recipe for another time, though, cause my recipe is just to cook the hell out of the pork and shred it then add sweet baby Ray's/famous Dave's BBQ sauce and call it done (DH likes it).  

I thought I'd try roasting mine with a rosemary rub and see if that works, try to make kind of a porketta.

Happy Cooking!

[❤ mollymouser ❤]

yum!!!

[GRG a/k/a goldenrulegirl]

Blonde Granny  Is that a Pioneer Woman recipe?  (She loves to cook with Dr. Pepper, LOL.)