Spicy Pop Pulled Pork

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This is an all time fave at our house. Easy and tasty!

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Saw this recipe over the New Year's holiday weekend and couldn't wait to try it. Made it last night and was very, very disappointed - I didn't like the taste much. The spiciness was fine - not too hot for me - but it was missing something in taste. And I agree with a couple other reviews stating the juice was like really watered down BBQ sauce and very greasy. I drained all the leftover meat and will try to salvage it by adding my homemade BBQ sauce. I will stick to me tried and true recipe for pulled pork in the future. I'm glad I didn't make it for company proving again that you should never ever use your unsuspecting dinner guests as guinea pigs.

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I seared the pork on all sides first, then placed it on the onions in a crock pot. I added a full 7 oz. can of the chiles-which I diced-with all the adobo sauce, to the pork, plus the ground black pepper-no salt due to dietary restrictions-and then 12 oz. Dr. Pepper. I cooked the pork on high for about 9 hours, and because I was home intermittently, I turned it over a total of three times. When I removed the pork, I discarded all of the juices, keeping only the pork, which I shredded. It was AMAZINGLY TENDER AND DELICIOUS! Reminds me of the moist beef at our favorite BBQ restaurant. I think the key to sustaining the flavor while limiting the heat is to discard the liquid and keep only the meat. I thought this would dry it out, but fortunately it did not.

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In a word, delicious! I cooked a 12 lb pork shoulder according to Ree's recipe. After 6 hrs the pork was falling apart tender. I skimmed the fat from the juices, poured our favorite BBQ sauce on the top of the pork and returned it to the oven on 200 degrees until I was ready to serve it - about an hour later. Every bite of the pork was moist, not greasy, and tender. I pulled half of the pork and left some in chunks and let my guests decide how they wanted to eat it. Everyone raved about it and no one found it spicy. An easy dish to prepare and it's delicious, what more could you ask.

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So good! I used diet soda and it didn't have any artificial flavor at all which I was worried about. I used a 7 oz can of chipotles and it was the perfect amount of spiciness. This was a great sweet and spicy pork for mexican dishes. Thank you for the recipe.

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This worked out great!! Ended up halving the recipe (whole shoulder was too much for us and made in the crockpot. Was able to throw it all in within five minutes before work this morning, and came home to a fantastic meal!!

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this was a hit at my house!! I used Pepsi instead of Dr Pepper but followed the recipe exactly other than that. It was a little spicy, according to my husband who is not a fan of spicy AT ALL (he sweats at just the thought of eating a jalapeno, but he said he wouldn't change a thing about the recipe. It was so tasty and very tender! Thank you Ree!!!

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My mouth is still on fire as I rate this recipe. I used less than half the chipotle suggested and pulled them out at the end. We are all used to spicy food and certainly not afraid of heat, but this was almost inedible. I'll go back to my barbequed pulled pork by Tyler Florence or my asian balsamic pulled pork. Thanks, but no thanks!

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Best pulled pork recipe I have made so far!

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I just cooked this pork roast this evening for my family. It was a hit, yay! I used coke rather than dr. pepper and followed the rest of the recipe and instructions closely....it was sweet and very tender. So easy!