6 Chipotle peppers in adobe sauce, finely chopped about 1/3 cup
1 large sweet onion, halved and sliced
2 tablespoons brown sugar
2 cans (12 oz each) Dr. Pepper
1 cup barbeque sauce
Instructions
Prehear oven to 325 F. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a dutch oven. Top with sweet onion and sprinkle with brown sugar. Pour Dr. Pepper around roast. Bake uncovered 4 to 4 1/2 hours or until meat is tender.
Remove roast and cool slightly. Strain cooking juices reserving onion, skim fat from juices
Shred pork with two forks. Return juices, onion and pork to dutch oven. Stir in barbeque sauce, heat through over medium heat stirring occasionally. Can also place in slow cooker.
2/3 cup pork mixture (calculated without optional ingredients equals 372 calories, 20 g of fat, 112 mg cholesterol, 466 mg sodium, 15 g carbohydrates, 1 g fiber, 33 g protein
Serving
Suggestions
Can sprinkle with french fried onions and serve with biscuits and coleslaw.
Originally Submitted
12/9/2014
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