Since my house has been under a bit of construction this week and I didn’t want to eat out every night, I needed really easy meals to get me through the week. Last week, Pioneer Woman posted about a Dr. Pepper pork shoulder. Hers involved a little more time and energy that what I had this week, so I opted to make it in the crockpot.
On Sunday, Wes and I picked up a 5 pound (yes, 5) pork shoulder roast. I think we could feed a small army with this roast, so if anyone is craving some pork bbq style, please come over. Like really. I don’t think this will freeze well, and I get iffy about meat if it has been around for more than 3 days.
The recipe came out really great and couldn’t of been easier. It took me all of 3 minutes to put it together, and then 10 hours later, it was ready! Here’s how I made it:
BBQ Crockpot Pork
Modified from the Pioneer Woman
1 4-5 lb pork shoulder
1 can Dr. Pepper
1 can Coke
1 can chipotle peppers in adobo sauce
1/2 cup your favorite BBQ sauce
3 tbsp Worcestershire sauce
2 – 3 tsp garlic powder
2 tbsp brown sugar
Generously salt and pepper your pork shoulder on all side. Place in crock pot. Chop onion into 6 pieces, place in pot. Pour in the Dr. Pepper, coke, and chipotle peppers. Add in garlic powder, brown sugar, and worcestershire sauce. Give it a little stir. Put the lid on the crock pot and let it go for 10 hours.
The meat should be completely falling off the bone when it is done. Remove meat and the majority of the liquid to a separate bowl. Give it a try and stir in any additional seasonsings. Leave in fridge for several hours so all the fat can come to the top. Once fat is hardened on top, remove it with a spoon. Warm the pork up and eat! I warmed mine in the oven at 350 for about 8 minutes, then finished it off on high broil for about 2 minutes. I wanted to crisp the edges up some.
It was really delicious and had great flavor. I’m not a fan of Dr. Pepper at all, yes I know this isn’t very Texan of me, so I was worried it would have some weird DP flavor. It totally didn’t though. Great taste! And this paired really well with the mango avocado salsa I made last week.
That spinach salad is also awesome. I stole it off the menu from a restaurant we went to this weekend and have made it twice this week. Spinach, goat cheese, sundried tomatos, olives, balsamic reduction, and lemon juice. Yum!
Tonight I am going to make a new rendition of barbeque enchiladas using the pork. Think carmelized onions, cilantro, enchilada and bbq sauce, cheese, and lots of ooey gooey tortillas. I can’t wait!
And for an update on the house, it’s done! Gabriel didn’t overpromise at all. He actually wrapped up the house at 4 yesterday afternoon. I have no clue how he and his two man team did it so quickly. They are amazing and I would definitely recommend them to anyone. The walls were still drying when I saw it last night, so I was scared to move any of the furniture back. That means no finished product pictures yet… one more day my friends. Tonight I will be cleaning and rearranging furniture, so pictures can be taken. But, for now, here is a sneak peak at one of my favorite rooms. I love it!!