Spicy Pop Pulled Pork

Total Time:
6 hr 10 min
Prep:
10 min
Cook:
6 hr

Yield:
18 servings
Level:
Easy

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
Watch how to make this recipe

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!


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4.4 385
I cut down on the peppers because as it is written it is way too hot for us, but it is my go-to pulled pork  recipe, and better than what I have had in restaurants.  SO delicious!! item not reviewed by moderator and published
This is an excellent recipe. I'm assuming all of the people giving this a bad review didn't fix it correctly or their tastebuds are dead. The only thing I would change is the chipotle peppers. Some people (my wife) can't handle food that spicy, but I can't find just plain adobo sauce. item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
This was a really blah recipe for us.  Not much flavor or heat.  Will be doctoring up the rest of the meat.  <br /> item not reviewed by moderator and published
My family loves this pulled pork!! We have made sandwiches, chili and rice and beans. So versatile and it freezes well, too. item not reviewed by moderator and published
Bland bland bland bland. Not an ounces of flavor in this dish. I prepared this in a slow cooker rather than an dutch oven. But I don't think that made that much of a difference item not reviewed by moderator and published
Very good pulled pork recipe. Good with BBQ sauce item not reviewed by moderator and published
Made this the other day because I've frequently seen people praising Dr. Pepper with pork. So I had to see what the fuss was all about. Usually whenever you slow cook something, you get this amazing aroma that makes you salivate. With this... not so much. Not that it smelled bad; it just didn't smell great. And taste wise, wasn't that much better. Past attempts at pulled pork will be good to me without any BBQ sauce, but this recipe in my opinion requires something to be added. item not reviewed by moderator and published
This recipe is one of my favorites. I only use half of the chipotle peppers because I don't like it super spicy but it is amazing! item not reviewed by moderator and published
I used a 3 1/2 pound pork butt - not pork shoulder - and followed the recipe exactly to the letter. I placed it in one of those aluminum roasting pans available in the supermarket, covered with foil, and baked it in a 300 degree oven for about 6 hours. When I took it out, the pork was so tender it melted in your mouth like butter. The gravy was smoky, slightly spicy but not too much so, and luscious. I poured the gravy into a blender and pureed it (removed the chipotles), poured it back into the pan, and thickened with some corn starch. This is a magnificent recipe, my compliments to Ms. Drummond. I will say one thing about the pork butt. There is a lot of waste on it, if you need to feed a crowd, you are going to need at least a 5 - 8 pound piece of meat. I read some of these reviews. The chipotle peppers are available in most supermarkets. They absolutely made this dish what it was. Don't substitute. item not reviewed by moderator and published
I did some minor changes due to lack of canned peppers (used chilli powder and cayenne pepper), but the basic concept was loved by me, my friends, and 130-ish charity event goers! item not reviewed by moderator and published
Top of the line! A+ item not reviewed by moderator and published
This was amazing, easy and delicious. I made tacos with the pork and they were incredible. item not reviewed by moderator and published
The best thing about this is that it's quick and easy to get the pork going. We are only 3 people, so I used 4 lb pork shoulder, had butcher cut off outside fat, salt and pepper, 1 can of Dr. Pepper, 2 T brown sugar, 7 oz chipotle peppers, but only 3 1/2 peppers in that and then all of the flavorful adobo in the can. 4 hrs at 325, as rushed. Removed about 2/3 c of fat. Reduced remainder of sauce some &amp; blended with immersion blender, per another commentator. While spicy enough for us, not flavorful enough, and not the right flavor. Took about 1/3 of it and mixed with about 2/3 c of bottled BBQ sauce I had on hand. Added meat to that. And it was improved, but not as good as using a nice rub, followed by a good BBQ sauce. But easier, if you just discard the liquid at the end and mix the meat with BBQ sauce. item not reviewed by moderator and published
Very good love it and so easy. item not reviewed by moderator and published
was easy and smelled delicious but was very bitter. item not reviewed by moderator and published
Followed the recipe as is and I wouldn't change a thing! Dr. Pepper is the perfect soda I can detect the unique flavor it infuses. Don't be afraid of a whole can of chipotles the heat it provides is just right. Love recipes that when made can be kept warm in a crockpot enjoyed whenever during Sunday football item not reviewed by moderator and published
Pork was as tender as can be, but too spicy for children, 11oz. of chipolte in adobo was just too much. My grandchildren could not eat it. Next time I will definitely cut down on the chipolte in adobo. item not reviewed by moderator and published
I love this recipe! I only use 7oz. Of peppers. Her recipe in her cookbook says to reduce the liquid after you remove the meat. Then use your blender to liquify the sauce. It makes it thicker. item not reviewed by moderator and published
What a hit with my husband and my nephew (and me). I used a small pork roast that was part of a whole pork loin that I bought...Because it was small I was able to use a small cast iron pot and only one can of soda. Also, I used only half of the peppers to avoid it being to spicy... What a hit with my husband and my nephew (and me). I had leftovers for a wonderful sandwich for my husband for work, and the two of them keep asking when we are having it again. (tomorrow) Absolutely wonderful recipe and so easy... Thanks Ree item not reviewed by moderator and published
This recipe was very good; however, much too spicy. I followed the recipe as given in Ree's cookbook; however, used a 7 oz can of chipotle peppers. Now, I have all this pork and don't want to throw it out, so what can I do to save this dish? item not reviewed by moderator and published
I thought this was a great easy recipe. I generally only cook for me and my husband, so I thought it was easy and only required a few ingredients. Maybe if you cook for a family or are okay with buying lots of different/expensive ingredients than you can make a more elaborate and different flavored recipe. I used a 6.5 lb pork shoulder with bone in and I have a dutch oven so the meat just fell off the bone. I literally had to scope out the meat in pieces to shred on the cutting board. I could tell the sauce was spicy so I strained out all the peppers and fat from the sauce before returning the shredded pork to the liquid. I like spicy, but if you don't, I would suggest half the can of peppers. And I served this with Ree's cole slaw, so it counter balanced the heat. Enjoy! Thanks Ree! I always love your recipes. item not reviewed by moderator and published
I love to watch Ree's show, but, I have to say my family was not happy with this dish. I didn't find it overly sweet as some reviewers did, but, it just seemed like it was missing something. It was spicy which we liked, but, seemed to be a one note dish and didn't have a great flavor profile. item not reviewed by moderator and published
Welllllll... I used a generic Black Cherry drink in place of Dr. Pepper. I had a small pork roast, so I only used one can. I'm not a big fan of ultra spicy, so I omitted the adobo and sprinkled in a little "Slap Ya Mama" seasoning for a little kick. My results: The good thing - it was VERY tender. Very very very tender. The bad thing - it was really sweet. REALLY sweet. REALLY REALLY sweet. I slathered on bbq sauce and the acidity helped cut it a little bit, but there's an underlying black cherry flavor that's just there. I don't think I'd make this again. item not reviewed by moderator and published
I enjoyed this, but be warned it is very spicy. To tone down the spice I served it with a pile of Coleslaw right on top. Also, good in a tortilla instead of as a sandwich. item not reviewed by moderator and published
Very good but very spicy. I used a 7 lb shoulder and only half the peppers. Still HOT. item not reviewed by moderator and published
I made this just like the recipe called for except I put it in my slow cooker. It was so HOT from the peppers it was inedible and I had to throw it away. My husband made me promise I would never put peppers in pulled pork again. This is the second recipe I've tried of Ree Drummond's and both have not worked. item not reviewed by moderator and published
We have this often - and it's a family favorite. We like the kick it has, and that it's not covered with a heavy sauce. All of Ree's recipes are good! item not reviewed by moderator and published
What a grievous thing to do to a Boston Butt! All the celebrated chefs we have on Food Network and we're going to open some cans and throw it in the oven? item not reviewed by moderator and published
This is one of my family's most favorite meals. We eat the pork on sandwiches, in tacos, or in quesadillas! item not reviewed by moderator and published
Sounds fabu!! I do not have a pot with a lid this large to put in the oven. Think I can try this in a slow cooker? item not reviewed by moderator and published
I have cooked this many times but always use only 1/2 for the chipotle peppers. Also, if you use 2 cans of pop, it makes too much juice. I find that one can is really all you need. I have given the recipe to other people and we all love it. item not reviewed by moderator and published
Great recipe and so simple. Be careful with the chipotles, they are VERY spicy. Also, don't use Root Beer instead if that's all you have on hand. It will taste weird ;) item not reviewed by moderator and published
I made this recipe twice already...best pulled pork I've outside of a restaurant. It's easy to make and so tasty...I paired it with coleslaw and baked beans....Thanks for the great recipe Ree item not reviewed by moderator and published
Absolutely delicious pulled pork. It has spice , it's moist , and I love how it falls apart. I definitely recommend this recipe to anyone who wants to try making it. item not reviewed by moderator and published
I've made this multiple times and it is absolutely delicious! The meat just falls apart and is so moist. I do agree with some other reviewers - it is spicy. For my family only 2 or 3 peppers and some of the adobo sauce is enough. If you're cooking for kids, just set aside some of the meat from the inside, it's not spicy at all. Overall, an excellent recipe and will make again and again! Thanks Ree! item not reviewed by moderator and published
This was my first time trying to make one of Ree's recipes, and I'm sold, my family "LOVED IT", since then I've tried quiet of few of her recipes and I LOVE everything she cooks.....Thanks Ree for sharing your recipes.... item not reviewed by moderator and published
Very good, extremely tender used it on a boston butt. The only complaint I would have is it is a little spicy, my husband likes that and he loved it. My 6 year old daughter said it tasted good but after 2 bites she couldn't handle the heat and I really couldn't either. The flavor was excellent but just tad too spicy, next time I am going to decrease chipotle peppers but I am going to try it again. item not reviewed by moderator and published
after reading many reviews, I cut back on the chipotle peppers. This was the moistest pulled pork I've ever made. The sauce was a little thin for me, so I took the meat out and reduced the sauce and then added some of our favorite barbecue sauce to it...very tasty!! item not reviewed by moderator and published
A breeze in a slow cooker; satisfying results. I'm sorry to say that I don't find many of Ree's recipes to be appealing but this one, made in a pinch, turned out to be a winner. The chipotles are key. I pair it with a Dr. Pepper-based barbeque sauce from Elizabeth Karmel that makes for a saucy, tasty dish. item not reviewed by moderator and published
This was the most tender, delicious 4lb roast! I made it in my crockpot, cooked on high for 6 hours. I didn't realize the recipe called for a large can of chipotle chiles. I bought what the store had, the 7 oz. can and used the one. I also used a 16 oz. bottle of Coca-Cola. The meat fell off the bone and shredded beautifully. There are only two of us so I put two containers in the freezer and one in the fridge for sandwiches. Easy, not expensive, and feeds an army! Thank you, Ree. item not reviewed by moderator and published
the best slow roasted pork i've ever eaten. used for tacos the first night then pulled pork sandwiches the next night. absolutely delicious. item not reviewed by moderator and published
My kids have loved this for the three times I've made it. I didn't add the Chipotle peppers until the 3rd time and they were too spicy for me from the get go, so I pulled them out and left the juice. PERFECT. Just a little spice but mostly tender and slightly sweet with a little bite. item not reviewed by moderator and published
I LOVE this recipe! The pork comes out perfect every time. I modify with pineapple juice instead of Dr. Pepper but otherwise stick to the program. It's great! I never go wrong with one of Ree's recipes! item not reviewed by moderator and published
This is my son's absolute favorite - he request this every time he comes home from school. Prefer's Dr. Pepper to Coke - and it is definitely not as good if you make in the crock pot. item not reviewed by moderator and published
Terrible !! item not reviewed by moderator and published
There isn't really anything wrong with this recipe, it just wasn't "wow" to me. I made it exactly like the recipe suggested. The meat turned out absolutely tender, but the flavor was just spicy, didn't really have a lot of body to it. I prefer my pulled pork to be "saucier" in the end too, the sauce for this dish is very liquid. It is also quite spicy -- which isn't a problem for me, but might be for others. I think I will pour off some of the liquid from the leftovers and mix in some of my favorite bbq sauce. item not reviewed by moderator and published
I have made this twice and everyone wants the recipe,It's the best pulled pork ever item not reviewed by moderator and published
Pretty good I followed the recipient to the letter until the end.my roast was falling apart after 4.5 hours. I tasted the roast and whoa...a tad hott. I took all the juices and chipotle out... Rinsed the meat a little and added BBQ sauce to help tame the heat...otherwise it was really good item not reviewed by moderator and published
WOW, I had never done a pork butt before...I'm sold. This was the most tender, juicy and flavorful pulled pork I have ever had, bar none. item not reviewed by moderator and published
My favorite dish of all time. item not reviewed by moderator and published
Made this tonight and WOW was it good. This is my first Ree recipe and it&amp;#39;s a winner. Not sure how people got &amp;#34;no taste&amp;#34; and &amp;#34;too hot&amp;#34; out of this. The Dr. Pepper cuts the heat of the chipotle as does the addition of brown sugar. This was flavorful and was a perfect match for the cole slaw I purchased from our local BBQ joint. Will make again and again. item not reviewed by moderator and published
I changed a few things but this Rocks! All I did was dry rub the pork shoulder with Pappy&amp;#39;s and I added Jalapeno to the slow cooking. item not reviewed by moderator and published
Not one of my favorites. I was intrigued by the use of Dr Pepper with a pork roast, so I tried it. I used 1/2 of a 7 oz can of chipotle peppers in adobo. Even though I like a lot of flavor and spice in my food, something was missing with the flavor. I think all I tasted was smoke and heat, if that makes any sense. You definitely need a sweet creamy slaw like Ree&amp;#39;s cilantro slaw (which was super good with this. I usually use BBQ slaw with my pulled pork, but that wouldn&amp;#39;t work with this pulled pork recipe. item not reviewed by moderator and published
WAYYYYYYYYYYYYYY too hot. I like spice and all but this was not edible. At first it tastes good but the heat in the back of the throat is overwhelming. Will search for another pulled pork recipe. Can&amp;#39;t believe this is a 5 star recipe. item not reviewed by moderator and published
This was very good. I used a crock pot and cooked it for 8 hours on low. The flavor may be different if roasted in the over vs the crock pot. I also used 1/2 of the chipotle peppers. When it was done cooking and set aside all of the onions and peppers. The meat itself was not spicy, but if you added an onion or pepper it was perfect for those who like the kick. item not reviewed by moderator and published
Delicious first time I ever made pulled pork. Best recipe ever!! I left out the adobo sauce and it was still declicious. item not reviewed by moderator and published
The best I&amp;#39;ve ever tasted.....I always put spice rubs all over mine for days and did a lot of work. This is so easy and delicious. item not reviewed by moderator and published
Good recipe, but very oily/greasy even after skimming the fat off the juices. I had to refrigerate the whole pot to peel the fat layer off. item not reviewed by moderator and published
Just amazing! i had apulled pork recipe that required a rub the night before and a bunch of ingredients. it was good but this is even better and so much easier, I&amp;#39;m surprised at how many people think that chipoltles are a spicy pepper. Actually they&amp;#39;re more smoky than spicy. I slathered them all over the roast and we didn&amp;#39;t think it was too spicy at all. The only thing I did different was to take the lid off the pot the last 45 min to let the outside of the meat brown and have that carmel-y bark on it. Everybody was fighting over those pieces!! item not reviewed by moderator and published
It would have helped me to know the proper weight of a whole pork butt in the recipe because the roast I bought was a little too small, I believe. Only a small can of chipotle peppers in my pantry so the heat probably wasn&amp;#39;t where it should have been for The Pioneer Woman&amp;#39;s recipe. The sweetness was there from the brown sugar and Dr. Pepper. Overall a fun recipe and very good! item not reviewed by moderator and published
I don&amp;#39;t think it was as tasty as everyone else thinks. I used tenderloin instead of the shoulder and cooked it for 4 hours. Instead of just salt and pepper, I rubbed onion powder, garlic powder, paprika to it. It&amp;#39;s important to rub more salt into it, otherwise it would be bland. Thank goodness I only added 3 chipotle peppers. It was just right. The sauce definitely needs some tweaking. It&amp;#39;s just not flavorful enough. item not reviewed by moderator and published
Loved it! The only thing I did differently was to add more brown sugar than called for, probably twice as much. I did this to see how it would impact the heat from the chipotle because I&amp;#39;m thinking about making this for a work potluck and chipotles are typically too hot for most people. The extra sugar really had a mellowing affect. Great, easy recipe, thank you! item not reviewed by moderator and published
I made this recipe for a family gathering. Used a 6-lb pork shoulder and put it in a roasting bag in the oven. Once the roast came out and I pulled it apart I put the meat and in my slow cooker with enough juice to keep it moist. I cut the chipotle pepper in half as there were young children at this event. It was a real hit and I have had multiple requests from family members for the recipe and will plan on using this recipe again this year when we get together! item not reviewed by moderator and published
Crowd pleaser! Easy, delicious, and very tender! I add a little extra salt and pepper to mine because it was a bit lacking in flavor the first time I made it, but now I have the recipe memorized and it works great every time. Another totally successful recipe from The Pioneer Woman! item not reviewed by moderator and published
This was the best pulled pork I have ever had..restaurants included! Both sweet &amp; spicy the leftovers were great on some toasted buns with cheese as a sandwich. AWESOME and so easy. item not reviewed by moderator and published
This was absolutely the best!!! I had a 4lb. roast and 1/2 can of chipotle peppers was the perfect amount for this size roast. I only used 1 tbsp. of brown sugar(I am not one for sweet tasting main dishes. I will be making this over and over again! item not reviewed by moderator and published
I came for the alliteration, I stayed for the taste! Wonderful! I made this recipe twice and loved it. I cut down the heat by using only 1/2 can chipotle. (I put the second half of the peppers in a baggy and froze it for the next pork I also made it with CHICKEN legs since I had to make it for someone who doesn&amp;#39;t eat pork. Delicious! 6 whole chicken legs (Whole foods brand 1 can of Dr Snap (WF brand Dr Pepper 1/2 can chipotle 1 onion 2 tbsp brown sugar Salt and pepper Cooked in dutch oven at 350 for 2 hours with lid and at 400 for 1/2 hour with no lid to thicken the sauce and brown the skin on the legs. I served this with her Cheese Grits! YUM! item not reviewed by moderator and published
This was so easy and really tastes great! I did put a spice rub on the pork and I did only use half the chipotles having read other reviews. It was perfect item not reviewed by moderator and published
A very quick to assemble and forget about for the day while it cooks away in the oven. Perfect for a Sunday family dinner. Delicious with just enough kick. The family agreed this is a keeper. I strained the sauce and skimmed off the fat then put the shredded pork back into the pot with some of the sauce. Served the rest of the sauce on the side. Thanks Ree. item not reviewed by moderator and published
Amazing. Super Good. OMG. I tried the other pulled pork recipe that called for bbq sauce. It never really broke down and pull apart with a fork. I didn&amp;#39;t use the peppers only because I didn&amp;#39;t have any. I had jalepeno on hand but didn&amp;#39;t know if that would work. It would likely be even better if I followed the exact recipe. item not reviewed by moderator and published
Loved this recipe. Left out the chipotle peppers. Everyone went GA GA over it. item not reviewed by moderator and published
this was soooo easy and soooo good! More recipes like this PLEASE!!!! item not reviewed by moderator and published
This is SO good &amp; super easy, you pretty much throw it in the oven in the morning &amp; forget about it! We usually add bbq sauce on top once it is on our sandwiches but other than that I haven't changed a thing! item not reviewed by moderator and published
After watching her make this and reading the reviews we changed this up a little and it came out AMAZING! First, we put salt &amp; pepper directly on the pork making a light crust. Then in the dutch oven we put it on the stove top add a little olive oil and seared each side of the pork for only 2 minutes. From there I took the pork out and put the onion in the bottom of the pan to brown them slightly. I only used one onion and it I only cooked it for about a minute. I then added the pork back in, added the dr. pepper I only used a 20oz. bottle, added the brown sugar, 2 cloves of garlic and only 2 peppers (which was spicy enough. I cooked in the oven at 275 for 6 hours. I only turned it over once and at about half way through I added a 1/4 cup of water. This pork came out perfect and amazing. We can't wait to have it again! item not reviewed by moderator and published
Love this recipe!! I made this in a crock pot for a family party and it was a huge hit. After reading some of the other reviews, I seeded and diced 4-5 peppers instead of the whole can. I also only used half the brown sugar since the BBQ sauce I added was a little sweet. After cooking I drained off most of the liquid, shredded the mead and added a bottle of Montgomery Inn BBQ sauce. I kept the crock pot on warm to heat the sauce and served on hamburger buns and kings hawaiian buns as another option. Made cole slaw as a side dish. This recipe was awesome! item not reviewed by moderator and published
Very good. Agree it is pretty spicy. And I may cut back on the chipotle next time. But it was fork-tender, and easy to shred. item not reviewed by moderator and published
This pulled pork is definitely a keeper I did use a 7.5 ounce can of the peppers because i did not want the pork to be so spicy and it turned out wonderful! item not reviewed by moderator and published
Easy and really good. Never would have thought of it. Couldn't tell there was Dr. Pepper in it either and nobody guessed it. Thanks Ree love your show it's my favorite. item not reviewed by moderator and published
Loved this recipe, best pulled pork I have ever made, and easy item not reviewed by moderator and published
Next time, I will add more onion and I will add some BBQ rub to the pork. I only put in 2 of the chipotle peppers and I used a 3.5 lb roast. It was good, but could have used a bit more flavor. I only had to cook mine for 3 hours because my roast was smaller. I used this to make enchiladas with leftovers, which was great! item not reviewed by moderator and published
Love pulled pork, this one is VERY spicy, so next time I'll only use 1-2 chipotle peppers, but still an outstanding recipe and so easy! item not reviewed by moderator and published
I must say this was the easiest 6 hour dish I have ever made, yes the chilies made it really spicy, but I served with fresh toasted Italian bread from the bakery (or Winn Dixie or Walmart and it was just divine. My baby girl who doesn't like spicy food at all really loved this pulled pork. I took the rest to work with me and they ate it up. I will make this recipe again. item not reviewed by moderator and published
My family has never agreed on a recipe...until now. My harshest critic gave this recipe two thumbs up and a smiley face. Can't beat that. item not reviewed by moderator and published
This is so good. It has all the right flavors. I pulled out some pork after it cooked for my daughter who doesn't enjoy spicy like the rest of us. Can't wait for left overs..try it you will like it item not reviewed by moderator and published
YUM, YUM,, YUM!!!!! This is the best pulled pork ever and super easy to make. My husband and I love spicy food so this was definitely not too spicy for us. Followed the recipe exactly except we did not put the pork back in the juice after shredding. We used BBQ sauce that we really love from our local BBQ restaurant and that also has a bit of heat. This is a 100% keeper recipe!! item not reviewed by moderator and published
I've had Pulled Pork all over our 50 great United States and I'm here to tell ya, Ree, hands down, the damn best Pulled Pork I've ever had !!!!!! Being a Cowboy at heart I would love to spend time with you in the kitchen and with Ladd working the ranch, what an honor !!!!!! Can't watch enough of your Pioneer Woman Episodes ! item not reviewed by moderator and published
First, let me say my husband and I loved this pork! However, we live in New Mexico and are used to extra-spicy Mexican foods. If you do not like your bar-b-qued pulled pork extra-spicy, you might want to cut back on the chiles with adobo sauce. We used the entire can and the pork turned out very hot. Also, after finished cooking, Ree didn't do this, but I was very careful to remove the chile pods - they are full of seeds - and we do not like our Mexican food (whatever type full of chile seeds. We used Dr. Pepper for the pop, and I was really surprised that I couldn't taste it in the finished product. This was fine with me. It is necessary to skim off quite a bit of fat before adding the pork back into the sauce. My pork roast created quite a bit of liquified fat. A very easy and satisfying recipe. Enjoy - we sure did. item not reviewed by moderator and published
Yum! Also used a smaller can of chipotles and removed them before serving. After the meat was cooked I skimmed off the fat and reduced the sauce by almost half. I was afraid that by concentrating the flavor so much, it would make the sauce too spicy, but it didn't. We put the pork on Hawaiian rolls (sweetness helped cut the spice and added as much sauce as we wanted individually. Fabulous. item not reviewed by moderator and published
This dish is so delicious! I read the other reviews and decided to use a 7.5 oz can of chipotles in adobo sauce. I like spicy and it was perfect for me. The flavor is so yummy. I am going to serve this at my next party. I cooked it in the crock pot with 1 bottle of pop. I chopped up the chipotles real small and mixed them together with the adobo sauce and brown sugar and poured it over the meat. I browned the meat first in a cast iron skillet. Super easy! Thank you Dee! item not reviewed by moderator and published
This wasn't awful, but I did not think this recipe was anywhere near as good as the tv show indicated. It was fair, which is the definition of the stars. I have no interest in making it again. item not reviewed by moderator and published
I made this on Monday &amp; my husband is still talking about it. It was delicious, easy to prepare, right amount of bite on the tongue. We are making it again this weekend for Memorial Day cook out. This is definitely a keeper. Thank You for a great recipe item not reviewed by moderator and published
Oh my gosh! Can't say enough about this dish. It is so yummy! I made a few changes; however, after reading other reviews. Here's what I did... Followed the recipe, but could only find a 7 oz can of the chipotle peppers, then after giving the sauce in the can a taste, I removed all but 4 peppers from the pot. They are very, very spicy. We like spicy, but have 2 children and I wanted them to eat this. I also cut up a gala apple and added it to the pot with the onions and threw in 3 sprigs of thyme because I thought it would go well with this. Used Dr. Pepper as the soda of choice. It was making my entire home smell mouth watering. The pork butt I bought had a lot of fat, so I trimmed it up. I would recommend this to be done. The roast has so much fat running through the meat, the outer fat is not needed. My family could not keep their hands out of the pot. Will definitely be making this again. item not reviewed by moderator and published
WOW! I've used similar recipes with Dr. Pepper, but the blend of the chipotle peppers in adobe sauce, onions and Dr. Pepper are simply amazing. This is such an easy recipe and if you like spicy food already and are accustomed to it, this isn't really "spicy", but flavorful. If you use the 7 oz can of chipotle peppers in adobe sauce instead of the11 oz can, which I could not find, it is the perfect balance. Those who don't have a tongue for spicy may think this is spicy, but both my young boys ate it and didn't complain about it being spicy at all, and one of them is very sensitive to spicy food. Just an amazing recipe for pork I will use as a staple. item not reviewed by moderator and published
I was a little leery to try a "spicy" pulled pork recipe, but reading reviews to simply use less of the peppers seemed like a good solution. I used 3 which was plenty for our family. I cooked it in the crock pot with a can of root beer; I accidentally only put in one T of brown sugar, and I did think it needed more to balance the flavor. I also added a few garlic cloves. The only thing this recipe is missing is salt...to me, pork just needs salt, but that's probably personal preference. I added it at the end before serving after I tasted the meat. The kids had it with BBQ sauce; it had enough of a kick that they probably wouldn't have eaten it without the sauce to mellow things out. The meat was super tender, flavorful, and a nice twist on pulled pork. Oh, and I cooked it in a crock pot for about 9 or 10 hrs on low...the oven would have probably made it turn out even better but it was still great! item not reviewed by moderator and published
i love it an my fimley too but little spices i add two can if tomto souce to ittry out good make it a can item not reviewed by moderator and published
I love this recipe! I saw this on her food blog about a year ago and it gets rave reviews each time I make it! Yes, it is spicy, seeing as how SPICY is in the name of the recipe one would come to that conclusion. But for me it's not overwhelming and I've yet to encounter anyone who thought it was too much. BUT, if you go to the recipe on her blog she does give a warning that it may be too much for some and suggests using only HALF a can of the chipotle peppers instead of a whole one. You can also just use one or two peppers and as much of the adobo sauce as you can. This dish is so easy and delicious that I'd hate to see anyone miss out on it! item not reviewed by moderator and published
OMG, this was so spicy I could not eat it. The flavors were good but way too spicy. After I tasted it, I even tried diluting it by removing all the peppers and adding beef broth, but I couldn't bring it down. If you like really hot foods, then this is for you. item not reviewed by moderator and published
If you do not like spicy food do not make this dish. A little sauce fell on the floor and my dog licked it up - poor thing almost died. I had to quickly trow chicken nuggets in the oven for me and the kids bc it was just too spicy! item not reviewed by moderator and published
Loved the pork but will definetly cut back on the peppers. Whew. Made all of the recipes on this episode. I am not a huge cole slaw fan but liked this one. The apple pie and carmel sauce were out of this world. Thanks Ree item not reviewed by moderator and published
Nobody is forcing you to make this recipe. If you don't like it, move on but the rude comment is unnecessary. item not reviewed by moderator and published
why is your rating so low? it sounds like you relly liked the recipe. I made it today and am getting ready to pull it out of the onoin soon. item not reviewed by moderator and published
You must be confused about rating recipes. Five stars is the very best, with one star being the lowest. In other words, one star sucks. lol. I don't think that's what you meant. item not reviewed by moderator and published
Also, pork butt is the same thing as pork shoulder. item not reviewed by moderator and published
If you liked this recipe so much, why did you only rate it one star? item not reviewed by moderator and published
Use only as much peppers as you like heat, but put all the adobo it -- wonderful flavor! item not reviewed by moderator and published
I know I am behind the times in responding, but this pork can be saved for making enchiladas, burritos, tacos or chili! It freezes super well too! Hope this helps for the next time. item not reviewed by moderator and published
A Little sour cream stired in. AFTER the excess fat is skimmed off will reduce the heat. item not reviewed by moderator and published
use the meat for a chili or a shepherd's pie. :) item not reviewed by moderator and published
so, you used a soda that was not used in the recipe and said soda was the reason your recipe did not work out? item not reviewed by moderator and published
You actually haven't made this recipe once... item not reviewed by moderator and published
I agree this recipe should not be downgraded for what she did. But I like hearing how cooks change things, in case I want to try what they did! item not reviewed by moderator and published
I use the small 7 oz can of peppers, which is plenty spicy and hot for my family. This is one of our favorite recipe's and I make this at least once a month. Cole Slaw on the sandwich helps balance the spicy pork. Out of 22 recipes I have tried of Ree's, I have not found one that I didn't like! item not reviewed by moderator and published
I've made many of her recipes and there isn't one that I haven't loved! item not reviewed by moderator and published
I find that Ree is incredibly heavy handed with spice. Her family must have asbestos mouths. I always put 1/4 of the spice to start and if needed add more. item not reviewed by moderator and published
I used the 11oz can of the chipotles, which is exactly how they are sold in the supermarket. They were not too hot at all. I also stuck to the recipe and used generic cola. I didn't get creative with the soda. item not reviewed by moderator and published
Not everyone cooks like a chef or wants to. Simple recipes can be good. I like it and I also like the simplicity. Sometimes it is nice just to throw something in the oven. item not reviewed by moderator and published
I agree, brenro12. I never considered Ree Drummond on a par as the Food Network chefs, anyway. item not reviewed by moderator and published
I agree withbebe. The peppers are delish! I only use a small can. This is a family of 6 fave meal. I have also found Ree's recipes are what I use the most. Simple and delish! item not reviewed by moderator and published
I live in Wyoming and these are the kind of recipes that are normal around here. She lives on a ranch, so she isn't going to appeal to everyone and their taste. To each their own! I think her recipes are wonderful! item not reviewed by moderator and published
Ree is classified as a Home Cook, not a classically trained chef. My family and I enjoy her recipes very much. item not reviewed by moderator and published
yes...I've cooked my pulled pork for years this way. I use cola for a less spicy taste. Cover the roast with enough soda as it is submerged. Cook it for 8-10 hours on low. Works every time!!! So easy and people rave over it!!! item not reviewed by moderator and published
HOw does cola make it less spicy than Dr. Pepper ? I am guesssing that Dr. Pepper is sweeter,and MAY offset the spice? Don't know, just asking. item not reviewed by moderator and published
I agree, Willow Brook. I find that a lot of Ree's recipes are simply others' dishes that are tweaked and then called her own. item not reviewed by moderator and published
The problem with tenderloin is not enough fat - you need that to bring out the flavor. I've had my best results with an 8 lb shoulder I needed to bone. Your meat dept butcher can do that for you. I use about 2/3's of the chipotles and another onion half. Done the day before, it's the perfect tailgate food!! item not reviewed by moderator and published

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