- 1 large red onion
- 1 whole pork sirloin roast
- Sea salt
- Cracked black pepper
- 1 can (11 Ounce) chipotle peppers in adobo sauce
- 2 cans Dr Pepper
- 2-3 tablespoons dark brown sugar
Cut up onion in wedges, separate, and line in the bottom of a dutch oven. Put the pork roast in the pot fat side down. Salt and pepper generously. Turn over and salt and pepper again.
Open the can of chipotle peppers and dump out into a 16 ounce measuring cup. Pour about a half of can of Dr Pepper into the measuring cup and stir. Once the Dr Pepper has "cleaned off" the adobo sauce from the peppers, pick out all but two of the plumpest peppers and discard. [Feel free to keep more of the peppers, but two will be plenty spicy.] Use a small food processor or a blender to purée the mixture, so as to more evenly distribute the remaining peppers in your pulled pork.
Sprinkle the brown sugar over the onion pieces around the pork. Pour in the rest of the first Dr Pepper can and then the whole contents of the second Dr Pepper can. Finally, pour the Dr Pepper chipotle pepper adobo sauce mixture on top of the porto.
Place in the oven and cook for 4 and a half to 5 hours, turning the roast over three times, basting as you do. Take the pork out and allow to rest for a while, before using two forks to pull apart the meat.
Myrtle's Note: The original recipe called for pork shoulder roast, but I accidentally got a pork sirloin roast. The cut I used was extremely lean and tasty. The original recipe also called for it to be cooked for six hours at 300 degrees, but I needed to compress the cooking time a bit, which is reflected above. I substituted a red onion for a white one. I also took out just under half the peppers, after "rinsing" the adobo sauce into the pot with the Dr Pepper. All my guests agreed the pulled pork was extremely tasty, but very, very, very hot. So, next time, I will probably leave no more than one or two peppers in the pot. Finally, the original recipe also suggests serving as tacos, which I did, using Texas Flour Tortillas.