Spicy Dr. Pepper Pork

From The Pioneer Woman

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
•  Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two 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 two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Notes from Jill's Kitchen: SO MUCH SPICE. I couldn't eat it. It was delicious, but SO MUCH SPICE. Sam, obviously, loved it and has been asking for it again every since (for years now. Years), but I had to wait until my soul had healed for the intense, searing, burning pain. I think I am about ready to try again. Maybe.
Update January 2013- this time I significantly reduced the chipotle peppers. I put about 3 peppers in (but didn't leave then in the whole cooking time) and a few tablespoons of the sauce. It was close to the right amount of spice but could actually use more. I also used a 3 lb chunk of meat and cut the recipe in half. I need to figure out how to add more chipotle flavor without too much spice. Also, the meat was too fatty. I am getting close to figuring this recipe out, though!