Try this Spicy Pop Pulled Pork recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 129.193333333333 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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!
Chipotle peppers in adobo sauce carry the primary weight of this dish, supplying both heat and a smoky depth that cuts through rich pork shoulder. Preserved chiles bring concentrated capsaicin and a smooth puree texture, whereas fresh jalapeños would provide brighter, grassier heat without the deep, brick-red adobo coloring. Pairing canned chiles with carbonated soda creates a braising liquid where sugar caramelizes during the long oven phase.
Braising Mechanics and Texture Control
Maintaining a steady 300 degrees F oven ensures the connective tissue in the pork shoulder breaks down fully over six hours without boiling the meat dry. Turning the roast two to three times distributes the reducing glaze over the exposed fat cap. Returning shredded meat to its cooking juices prevents surface desiccation during holding periods. Standard heavy-bottomed Dutch ovens with tight-fitting lids trap steam effectively, eliminating the need for aluminum foil seals.
- If the roast begins to brown too quickly on top, reduce the oven temperature by 25 degrees F.
- Should the braising liquid reduce completely before the six-hour mark, add a half cup of water or stock immediately.
- Store shredded pork submerged in its cooking liquid in airtight containers for up to four days in the refrigerator.
