Friday, April 29, 2011

Spicy Dr. Pepper Shredded Pork

I saw this on Pioneer Woman's Tasty Kitchen blog and I knew I just HAD to make it.

If you like hot stuff, you'll love this recipe! It's very simple to prepare, but of course, I didn't do as I was told. The first thing I did wrong was get a 3.8 lb. pork shoulder instead of 5-7 pounder. Minor infraction. I also used half a large onion instead of a whole one. I did make the same amount of sauce, though, because I didn't want to risk losing any juiciness and I knew I could always remove some sauce before serving. The second flub was using the DIET Dr. Pepper I had at home, rather than going out and grabbing the real thing. The third thing I didn't do was "generously salt and pepper the pork" before cooking. That was just a brain fart, frankly. (Good thing both salt and pepper can be added later!) Oh and one more thing: I didn't use a dutch oven, or an oven at all, as a matter of fact. It worked out best for me to use the slow cooker, so I cooked it on low for 7 hours and didn't turn it at all. Worked out very well because it was the perfect size for my crock pot and for the sauce to cover completely.

Despite all those mistakes/omissions/changes, I still managed to make a pretty good dish, although I couldn't get a very attractive photo. It is a good thing I removed some sauce, because this stuff was HOT. (I about choked the life outta my husband when I gave him first taste.) I actually used it in burritos with the beans I made the other night and cheese, which helped soften of the kick. As I mentioned in my previous post, Miranda ate it with the fried plantains, which I wish I would have done. Oh well--next time!

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