Soda, Spice, Pulled Pork Roast

Spicy Pop Pulled Pork Roast takes your classic pork roast recipe and adds in soda to make the meat extra tender and tasty. Cook it in your slow cooker for a delicious meal.

In my humble opinion, there is no better time saver than cooking in a crockpot. You just place your ingredients and let the crock pot do its magic. As you have probably guessed by now, I love cooking meals that are convenient. To me, long hours spent in the kitchen are reserved for dinner parties, holidays, and the occasional Sunday dinner. During the week I like to make something that is simple and quick.

I found this recipe to jazz up a roast and since I mainly cook my roast in the crockpot. It makes it tender and moist and because my family not only loves it but can also eat on it all day. However, I actually followed the recipe below, except for the following changes.

I placed the onions in the crockpot first
I seasoned my roast first and then I added it on top of the onions
Then I added all the other ingredients on top of the roast
Cover the crockpot and cook for 7 hours (depending on roast size)

Spicy Pop Pulled Pork

Original Recipe by Ree Drummond (The Pioneer Woman)

Spicy Pop Pulled Pork Ingredients:

2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and freshly ground black pepper
One 11-ounce can chipotle peppers in adobo sauce
2 cans pop (I use Dr. Pepper)
4 packed tablespoons brown sugar

Directions

Preheat the oven to 300 degrees F.

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!