Ingredients
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- 4 tablespoon packed brown sugar
Preparation
Serving Directions:
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.
