Adventures in Barbecue

I only recently began ordering pulled pork (usually at those barbecue places that bring you otherwise plain pork and allow you to sauce it yourself) and I sure don’t like that nasty brown smoky-sweet rubbish that is commercial barbecue sauce.  Ugh.  But, I can tolerate the sauces at those barbecue joints that are more tomato-tangy than anything.  So, having found a recipe for slow-cooked pulled pork that uses only root beer and pork, I decided to give it a go.  But instead of root beer, I thought the honeysuckle-sweet taste of Dr. Pepper would complement pork pretty well.  I was right!  This was SO GOOD!  Stop what you’re doing right now and go make some!  You won’t be sorry.

Dr. Pepper Pulled Pork

with

Dr. Pepper Barbecue Sauce

Dr. Pepper Pulled Pork

2-4 lb. pork shoulder (sometimes called shoulder butt roast or Boston butt *)

1 2-L bottle Dr. Pepper

Put the pork in the slow cooker, pour in enough Dr. Pepper to come up about 2/3 the depth of the roast (about half the bottle – save 2 c. for the sauce).  Season with salt and pepper, if you like.  Cover and cook on low for 8h.

[While the pork cooks, make your sauce.]

Remove the pork from the slow cooker and drain. Shred pork roast with forks.  Top with sauce and enjoy!  (You can put it on bread, too, if you want a sandwich)

* Don’t waste your money on pork tenderloin or some other pricey cut – a cheapy-cheap bone-in pork shoulder with a little marbling of fat is perfect.  It’ll be falling off the bone after you get done with it.

Dr. Pepper Barbecue Sauce

2 c. Dr. Pepper

1 15-oz can tomato sauce

3 T. dry minced onion

1/3 c. vinegar

¼ c. honey

¼ c. brown sugar

½ t. Penzeys Northwoods seasoning

Salt and pepper to taste

Combine soda, tomato sauce, and onion in a saucepan; bring to a simmer.  Add the rest of the ingredients.  Stir and simmer on medium heat, uncovered, 1 hour or until sauce has thickened and reduced to about 2 cups.

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