Pioneer Woman Recipe-Dr Pepper Pork
Today I'm trying a recipe from the Pioneer Woman's collection, I actually saw her make this a few weeks back on her television show and thought it looked good, especially since she used chilpotle peppers! (Here's the actual Pioneer Woman's recipe.)
The recipe calls for a pork butt, but I'm using a loin instead, because that's what I have and it's not as greasy. I started by cutting up 2 onions and placing them in the bottom of my dutch oven (again, if you don't have one...get one!) and placed the meat on top of them. Next I put the peppers on the meat. The peppers look like this:
Pour on 2 cans of Dr Pepper, cover, and cook for 6 hours at 300F...you will want to turn it over half way through the cooking time to ensure that it cooks evenly.
This turned out so good, it's sweet and spicey. I served with a marinated cole slaw which I prefer over the creamy kind....plus it's a "make ahead" recipe, which I love too!
I shred a head of cabbage (or use a bag of already shredded) place it in a bowl.
On the stove, mix 3/4 cup oil (I use canola), 3/4 cup sugar, 1 cup cider vinegar, 1 tsp celery see, and pepper to taste. Bring to a boil and while still hot pour over cabbage, cover and place in the fridge until chilled.
If you're not sure about the heat of the chilpotle peppers, try a small can or only use half of the large can.
Let me know what you think!
The recipe calls for a pork butt, but I'm using a loin instead, because that's what I have and it's not as greasy. I started by cutting up 2 onions and placing them in the bottom of my dutch oven (again, if you don't have one...get one!) and placed the meat on top of them. Next I put the peppers on the meat. The peppers look like this:
Pour on 2 cans of Dr Pepper, cover, and cook for 6 hours at 300F...you will want to turn it over half way through the cooking time to ensure that it cooks evenly.
This turned out so good, it's sweet and spicey. I served with a marinated cole slaw which I prefer over the creamy kind....plus it's a "make ahead" recipe, which I love too!
I shred a head of cabbage (or use a bag of already shredded) place it in a bowl.
On the stove, mix 3/4 cup oil (I use canola), 3/4 cup sugar, 1 cup cider vinegar, 1 tsp celery see, and pepper to taste. Bring to a boil and while still hot pour over cabbage, cover and place in the fridge until chilled.
If you're not sure about the heat of the chilpotle peppers, try a small can or only use half of the large can.
Let me know what you think!
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