Video: Secret to delicious pulled pork: Soda!
Recipe: Spicy Dr. Pepper pulled pork
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and black pepper to taste
- One 11-ounce can chipotle chiles in adobo sauce
- Two 12-ounce cans Dr. Pepper
- 4 tablespoons packed brown sugar
Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Place the pork butt on top of the onions and add salt and pepper to taste. Pour the chipotle chiles over the top. Crack open a couple of cans of Dr. Pepper and pour them over the chiles. Add the brown sugar to the liquid, stirring slightly to combine. Cover the pot and cook for at least 6 hours, flipping the roast 2 to 3 times during the cooking process. When it's done, it'll be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's ready. (If the pork does not easily pull apart with forks, return it to the oven in 30-minute intervals until done.) Remove the roast from the pot and shred it completely. Spoon the fat from the top of the liquid in the pot. Then return the meat to the pot and keep it in the juice until you need it. Divine!
Variations: Pile it on a toasted deli roll, pile it on nachos, use it to fill tacos or quesadillas, use it as a pizza topping, or serve it as is with mashed potatoes.
Recipe: Apple brown betty
- 8 slices wheat bread
- 3 apples, preferably Granny Smith, peeled and cored
- 1 1/2 cups packed brown sugar, more if needed
- 1 cup (2 sticks) salted butter
- 1 cup heavy cream
- 1 tablespoon granulated sugar
Preheat the oven to 375 degrees F. Generously butter a 9 x 13-inch rectangular baking dish. Slice the bread into strips, then slice the strips in the other direction to dice. Cut the apples into slices, then dice them up, too. Place half the diced bread in the baking dish, then sprinkle on half the diced apples and half the brown sugar. Repeat with another layer of bread, apples, and brown sugar. Dot the top of the whole thing with pats of butter. End by sprinkling ½ cup water all over the surface, a spoonful at a time.
Bake, covered in foil, for 45 minutes, or until the apples are tender. Remove the foil and bake for an additional 10 minutes to brown. To serve, whip the heavy cream with the sugar until it's lightly beaten but still pourable. Dish up a generous portion of apple brown betty onto a plate and drizzle on the cream. Warm, sweet, comfort food. Life doesn't get much better than this.
Variations: Brown betty can be made with peaches, pears, berries, or cherries. Use whole wheat bread, white bread, any bread will do!
8 to 10 servings
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