|serve these on hawaiin sweet rolls, divine!|
To start you'll need:
1 pork shoulder/butt (I used a little under a 4 pounder)
1 7 oz can chipotle peppers in adobo sauce
24 oz Dr. Pepper
2 tablespoons brown sugar
1 large onion
salt & pepper
The pioneer woman's recipe called for cooking this in the oven, but I decided to go the easy route and throw it all in the crock pot all day. Start by chopping your onion in pretty large chunks and layering it on the bottom of your crock pot. Lay the pork on top (with fat layer on top) and salt & pepper. Pour the can of peppers over the pork, then the dr. pepper, then the brown sugar. Cook on low for about 8 hours or high for maybe 4. You will know the pork is done when it easily falls apart. And boy is it tender! Before serving I pulled out some pork and a little of the cooking liquid and added some bbq sauce. We loved the sweetness and spiciness of the pork!
Cilantro Jalapeno Pesto
1 1/2 cups cilantro
1/2 or 1 jalapeno (depending on the spiciness)
1/4 cup almonds
1/4 cup olive oil
Combine all ingredients in food processor and mix until smooth.
|they were so juicy|