Pop Pulled Pork Recipes

SPICY POP PULLED PORK

Steps:

• 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!

PULLED PORK

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

MILDLY SPICY POP PULLED PORK

Steps:

• Preheat the oven to 300 degrees F.
• Start by placing the onion quarters in the bottom of an oven-safe pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Spoon in the brown sugar. Pour the chipotle peppers over the top, and then pour the soda pop over everything.
• Cover the pot, put in the oven and cook for about 6 hours, turning the roast 2 or 3 times during cooking. When it's done, the pork will be darker and falling apart. (I used tongs to turn 2-2 lb. roasts and when they were done the pressure of the tongs was making the meat shred.).
• Remove the meat from the pot and shred completely. At this point you may remove the cooked onions and chipotle peppers if you don't wish to have them with the shredded pork. I hear that keeping the peppers in will add heat to the final dish, though I did not do that. Then return the meat to the pot and keep in the juice until you need it.