Spicy Pop Pulled Pork

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of my top pork recipes to make My husband was skeptical about the Dr. Pepper but once we started eating our dinner, he was sold. So much so he ate 2 at dinner and came down later that night and made another sandwich!
Love it, easy to prepare and will make it again soon! Love watching you Ree!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is awesome and so easy to make. I have made it twice, once for the family and again for a luncheon that I hosted. It got rave reviews. I make this in the crock pot so it is even less work than Ree's original recipe! I serve it on slider buns with broccoli/ginger slaw! Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Make sure you are using good fresh, black pepper and sea salt on roast before putting it into pot. Some marbling is good, but if it is super, super fatty I trim a little fat before cooking. Strain fat before serving. Serve this recipe, as shown on the show as a sandwich with meat and coleslaw as filling. I like sweet BBQ sauce, so I used the amount of brown sugar called for. I reduced chiles in adobo to 7 oz can and added an extra cans worth of DR. Pepper to make up for the lesser amount of liquid in a smaller can of chiles. The coleslaw and bread tames the spiciness and sweetness. If little ones are eating this recipe, I discard one of the peppers from the can.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

CONTINUED: Once done I removed the meat to a large metal bowl broke the meat up and added 1 bottle of " Kinders BBQ Sauce" and mixed to combine. I then returned the meat to the dutch oven where I had reserved 2 cups cooking juice and placed back in oven for 20 minutes just to heat through. The meat soaked up all the juice and it was tender, flavorful and delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I adapted the recipe and did it in my crock pot on low for 8 hours. We add a little bbq sauce to ours after shredding for a little more flavor. We make sandwichs the first night, then our own homemade KFC bowls the second. Still have enough for a third meal! It makes a lot.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did not like this recipe. The pork was so tender, but had almost no flavor besides being a bit spicy. It wasn't too spicy. It was just the right amount of spicy, but it was still so bland. I expected huge flavors, and all I really got was a bland, spicy pulled pork... And I don't have any good home-made BBQ recipes to add to the pork so I didn't just waste a ton of money on the meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for the first time tonight and it was hit with my family. My 6 yo, who eats about 10 things total, loved it. I used a 4 lb. pork shoulder roast and used a 7 oz can of adobe. I am bit wimpy when it comes to heat, so I used all the sauce from the 7 oz. can and only 2 chipotle peppers. I followed the rest of the recipe as is. This was perfect for us. I placed in my dutch oven and cooked at 300 for 5 hours. The meat was so tender and just fell apart. Will definitely make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this pulled pork recipe the other day and was pleased with the end result. (In fact my husband LOVED it and could not stop raving about it. I did a 5.36lb pork shoulder roast in a crock pot all day. I was a bit nervous about putting too much of the chipotle peppers in so after scouring the other reviews, decided that one 7oz can should be enough heat for us. (Wish I would have used alittle more-the heat was ok- somewhat mild- but the end flavor of the pork was a little sweeter than I typically like. I lean towards hot instead. When I pulled the roast out to shred it, I did decide to quick dice the peppers and onions that were left in the crock pot and add back into the meat mix. Good choice as I like the kick it gave but would have regretted having a whole pepper on my pork sandwich. My husband loved his with sandwich with coleslaw on top. In fact, the pork seemed even better 2 days later! Yum! Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy and very good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This wasn't bad, but I would recommend a few changes.

- It's a quite sweet so I would suggest cutting the brown sugar to just one tablespoon
- Once it's done cooking, remove the shoulder and set aside.
- Take the strained liquid, set aside the strained onions/chipotles and remove the grease (there's a ton of it -- I refrigerated it in a beaker to help with this
- Reduce the liquid until it coats the back of a spoon
- Add 1/4 cup of apple cider vinegar
- Add the onions and chipotles back in and hit it with a stick blender

You end up with a nice sauce that you can stick on a bottle next to the table so that people can put on as much or as little as they want.