Categories: Sandwiches
Ingredients
- 2 medium onions, peeled and quartered
- 6-7 lb. bone-in pork butt
- Salt and black pepper, to taste
- 7-11 oz. can chipotle chiles in adobo
- 2 12oz. cans Dr. Pepper
- 1/4 cup dark brown sugar
- 12 deli rolls, toasted
- Coleslaw, for serving
Directions
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Preheat the oven to 300. Start by placing the onion quarters in the bottom of an ovenproof pot. Season the pork generously all over with salt and pepper and put fat-side up on top of the onions.
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Pour the chipotle chiles over the pork. Crack open a couple cans of Dr. Pepper and pour them over the chiles. Add the brown sugar to the liquid, stirring slightly to combine.
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Cover the pot and cook in the oven for at least 6 hours, flipping the roast 2 or 3 times during the cooking process and ending with the fat side up for the last hour. When the pork is done, it’ll be dark and weird and wonderful. It’ll also be fork-tender.
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Remove the roast from the pot and shred it completely with two forks. Spoon off the fat from the top of the liquid in the pot. Then return the meat to the pot, toss with 2 tsp salt and keep it in the juice until you need it.
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Serve the pork on toasted buns and top with coleslaw.