Categories: Pork
Ingredients
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and black pepper to taste
- 11 oz can chipotle chiles in adobo sauce
- 2- 12 oz cans Dr. Pepper
- 4 tbsp packed brown sugar
Directions
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Preheat oven to 300.
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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 cans of Dr. Pepper and pour over the chiles. Add the brown sugar to the liquid, stirring slightly to combine.
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Cover the pot and cook for at least 6 hours, flipping the roast 2-3 times during the cooking process.
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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.
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Pile it on rolls, nachos, use in tacos, etc.