Spicy Dr Pepper Shredded Pork
Published: Friday, September 4, 2026
1 whole large onion
5 to 7 lb. whole pork shoulder ("pork butt")
Salt and freshly ground black pepper
11 oz. can chipotle peppers in adobo sauce
2 cans Dr Pepper
2 Tbsp. brown sugar
Preheat oven to 300°. Peel onion and cut into wedges. Lay wedges in the bottom of a large Dutch oven. Generously salt and pepper the pork roast, and set on top of the onions. Pour the can of chipotle peppers over the pork, including the sauce. Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir.
Place lid tightly on pot and place in the oven. Cook for at least 6 hours, turning roast 2 or 3 times. Check meat after 6 hours; it should be falling apart (use 2 forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use 2 forks to shred meat, discarding fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return meat to the cooking liquid, and keep warm until ready to serve. Serve on warm flour tortillas or hamburger buns. Top with your favorite burger toppings—shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa or your favorites. —18 servings.
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