A weekend at the lake was welcome break in my regular routine.
It was so good to spend some extra time with Granddaddy and Jessica.
One of the best parts was that Jessica was in charge of the kitchen this time.
She found this recipe on Pioneer Woman and then, as usual, she made her version of it.
It was one of the easiest recipes ever. A perfect choice for supper at the lake.
Spicy Dr. Pepper Pulled Pork
1 large onion, cut into wedges
2-1/2 lb. Boston butt pork roast
salt & pepper
1 (7-oz.) can Chipotle Peppers in Adobo Sauce
1 (12-oz. can) Dr. Pepper
1 tablespoon brown sugar
Preheat oven to 300 degrees.
Place onion in the bottom on a large casserole dish with a lid. (Choose a dish the size and shape that will hold the roast.) Salt and pepper the roast and place it on top of onions. Pour Chipotle peppers with sauce over the pork roast. Pour Dr. Pepper over the roast. Stir in the brown sugar.
Bake for 4 to 4-1/2 hours, turning the roast two or three times during the cooking. Bake until meat falls apart. If it is not falling apart, bake it another 30 minutes to 1 hour. When the roast is done, remove it from cooking liquid to a cookie sheet lined with heavy duty foil. Using two forks, shred the meat, removing the fat as you go.
Remove peppers and onion from cooking liquid. Spoon off as much fat as you can from cooking liquid and return the meat to the liquid. (She poured the cooking liquid into a small bowl, set into a large bowl filled with ice cubes and water and set it in the refrigerator until the fat on top had hardened and could be removed easily.)
This has some "heat" to it. We thought it was just right, but if you don't like spicy foods--remember this IS made with a can of peppers! Jessica made tacos with the barbecue, adding homemade guacamole, cheese and cole slaw to them. Ummmmm...... After our supper, there was enough left for another couple of sandwiches. Wish she were around to cook for us more often.
1 (7-oz.) can Chipotle Peppers in Adobo Sauce
1 (12-oz. can) Dr. Pepper
1 tablespoon brown sugar
Preheat oven to 300 degrees.
Place onion in the bottom on a large casserole dish with a lid. (Choose a dish the size and shape that will hold the roast.) Salt and pepper the roast and place it on top of onions. Pour Chipotle peppers with sauce over the pork roast. Pour Dr. Pepper over the roast. Stir in the brown sugar.
Bake for 4 to 4-1/2 hours, turning the roast two or three times during the cooking. Bake until meat falls apart. If it is not falling apart, bake it another 30 minutes to 1 hour. When the roast is done, remove it from cooking liquid to a cookie sheet lined with heavy duty foil. Using two forks, shred the meat, removing the fat as you go.
Remove peppers and onion from cooking liquid. Spoon off as much fat as you can from cooking liquid and return the meat to the liquid. (She poured the cooking liquid into a small bowl, set into a large bowl filled with ice cubes and water and set it in the refrigerator until the fat on top had hardened and could be removed easily.)
This has some "heat" to it. We thought it was just right, but if you don't like spicy foods--remember this IS made with a can of peppers! Jessica made tacos with the barbecue, adding homemade guacamole, cheese and cole slaw to them. Ummmmm...... After our supper, there was enough left for another couple of sandwiches. Wish she were around to cook for us more often.
And then while Jessica and her daddy paddled off the next afternoon, I took a nap.
It was a really good trip.
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