Pulled Pork This blog is quickly becoming the Distracted Chef. I’m certainly on a cooking kick lately and this following recipe is something I mixed up a few weeks ago and is something I swear I could eat every day. I was inspired by The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork, but I had to put my own twist to it. This recipe is super easy and the spices and the root beer are just a miracle together.  The only problem is that it takes so long too cook!

Adobo Root Beer Pulled Pork Recipe:

  • 4lbs pork shoulder (sometimes called Boston Butt or Pork Butt)
  • 4 cloves of garlic, minced
  • 2 yellow onions, sliced
  • 1 shallot, sliced
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 Tablespoon kosher salt
  • 12 oz. bottle root beer (I used St. Arnold’s Root Beer)
  • 7.5oz can of Chipotle Peppers in Adobo Sauce
  • 1 Tablespoon vegetable oil
  • Black pepper

Start your oven at 275 degrees.

Root Beer Pulled PorkIn a dutch oven over medium heat, add the vegetable oil. When the oil is heated, add the onion and  shallot and let cook until it begins to become translucent, usually 5 – 10 minutes. Next step is to add your spices, the oregano, cayenne pepper, cumin, salt, a few grinds of black pepper and the garlic. Let that cook for about 2 minutes to give the garlic a chance to start smelling good. Add the root beer and let it cook for another 7 – 10 minutes to let it concentrate, but do not boil.

Meanwhile, get out your pork shoulder and give it a good massage with salt and pepper.  Once the root beer has had its chance to cook down, add the pork and top it with the whole can of chipotle peppers. Be sure to get all the sauce you can out of the can, it is priceless.

Put the cover on your dutch oven and place it in the oven for 4 hours to cook. After the first hour, turn the pork over once.

Adobo Root Beer Pulled PorkAt the four hour mark, start checking your pork for doneness. Mine usually is done 4 1/2 hours in, but it depends on your oven and the size of your pork. The pork should be easily pulled apart using a fork.

When it is ready, remove from the oven a let it sit for 15 – 20 minutes to cool down some. Remove the pork from the pot and set aside to shred.

Skim off the fat that has risen to the top of your sauce in the pot. When that is done, strain the sauce through a sieve to catch the onions and peppers, squeezing out all the sauce you can. Return the sauce back to the pot and start cooking it on medium heat on the stove to concentrate the sauce a bit more.

Using two forks, start pulling apart your pork being sure to weed out any bones or pieces of fat. When all your meat is shredded, add it back tot he pot and let it reunite with the sauce. This is the place where you will want to sing “O Happy Day”.

This is great served with corn tortillas or onion buns or even just on its own. It is so good!