Spicy Pop Pulled Pork

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We made this with orange Fanta and it is amazing! Easy, delicious, and made the house smell great while it was cooking. Thanks for the fool-proof recipe!

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Just had this for dinner tonight and it's our new favorite! I don't have a Dutch oven, so I prepared it in the crock pot set on Low 10 hours and it worked perfectly. My chipotle cans were 7 oz. so I put in two cans. Everyone announced that they'd be just fine having for dinner again tomorrow, YEAH! Delicious!!!

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EXCELLENT and so easy! Definitely a kick with those chipotle peppers...like no other pulled pork recipe I've made! My can of peppers was 7 oz., and I cooked our roast for 6 hours and it was super tender and fell apart with a slight turn of the fork! Watched your show for the first time with this recipe and loved it...especially your lil' son's remark at the end! Look forward to many more good recipes to come! Thank you!

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REE!!!! You have taught me make a wonderful pot roast and now the best pulled pork roast. I love SPICY and adobo sauce and this was a wonderful delightful spicy dish. My family loved it.

Using the pop in this dish reminded me of my mother as she always baked her hams in pop (coke.

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This was very good and so easy to do. I made it on a Sunday. The whole house smelled yummy. It was a litte to spicy. So when the meat {pork loin} was done about 5 hours. I removed the peppers and 1/2 the broth and added a bottle of BBQ sauce. It was great.

Thanks Ree love your recipes

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Way to spicy should have been a small can of peppers, I just (spooned some of the liquid over the meat after pulling, because I tasted it first and it wouls burn your mouth so glad I tasted if before putting the meat in all the liquid or I would have to have thrown it out, I made it EXACTLY as recipe is written, but not using the liquid I added barbaque sauce to the meat and was better, will not make again sorry but just way to much heat, also needs to bake at least 7 hours to really be tender.

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This was the best pulled pork I've had. We added 14 oz. of chipotles, which made it very tasty.

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Wow! This was HOT!!! I could not stop drinking water and eating sweet things to get the burning to ease up! Unfortunately, I was able to find the 11 oz can of peppers and used them all. It ruined the pork. I do not mind a little spicy, but this was really, really, eye-watering misery. I would suggest using just one or two of the peppers. Otherwise, I could taste the brown sugar (briefly, before the fire set in and I imagine that with much, much less peppers, the dish would be wonderful. The pork was very tender and fell apart and I cooked it exactly like she said. My pork was 5 lbs.

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I was so easy to make! The hard part was waiting for it to cook! The house smelled great all day long! Makes great nachos, as well as sandwiches. Definitely a new go-to recipe!

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I loved this super easy recipe. I used the crockpot on high for 5 hours, then cut down to low for 2 more. I'm afraid the peppers made it a tad hot, but not intolerable. The smoky flavor was perfect. Compared to what I would have paid my local BBQ restaurant for that much pulled pork, I definitely came out way ahead. Next time I will figure out a substitute for the peppers, but will definitely make this recipe again and again.