This recipe was adapted from The Pioneer Woman’s website, and it was a SURPRISE! I’d never actually had chipotle peppers before, and I didn’t realize how much heat they had to them. I also expected it to come out sweeter, like a saucy, sweet barbecue sort of taste, but it was more spicy than sweet. Really great!
one large onion, cut into large sections and browned in a bit of olive oil
5-7 pound pork shoulder, seared on all sides in a bit of olive oil (it is REALLY important to get a shoulder, sometimes referred to as a Boston butt)
11 oz can of chipotle peppers in adobo sauce
one 20 oz bottle of Dr. Pepper (when I make this again, I’m going to use two bottles)
3 T brown sugar
3 T soy sauce
Mix together the Dr. Pepper, chipotle peppers, brown sugar, and soy sauce. Add the onions.
Place the roast into the crockpot, and drizzle some of the sauce onto it. Cook on low for 6-8 hours.
You have many options with the pork when it is finished…slice it and serve with a side of Mexican rice or veggies, or shred it and use it as burrito or taco filling, with tomatoes, cilantro, and avocado…whatever floats your crockpot-lovin’ boat!