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Pulled Pork with Dr. Pepper & Hatch Peppers


1 whole Large sweet Onion
1 whole Pork Shoulder (“pork Butt”) – 5 To 7 lbs.
Salt & Freshly Ground Black Pepper
3 Hatch Chile peppers cut in half, remove seeds
Optional, if you like things a bit spicy and want to add a smokey flavor: add 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 generous Tablespoons Brown Sugar


1. Preheat oven to 300 degrees.
2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
4. Add in the halved chile peppers. (and Chipotle peppers if using them)
5. Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
6. 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 half hour, test again.
7. 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. Shred the onion and pepper pieces along with the meat. You can remove the large pepper pieces at this point if you prefer a more mild flavor.
8. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat, peppers and onions to the cooking liquid, and keep warm until ready to serve.
9. Serve on brioche buns with baby lettuce or your favorite slaw, sliced avocado and spicy sauce (recipe below).


Mix together the following ingredients. Tip: It gets better as the flavors mingle. 

One cup sour cream
2 Tbs Hellmann’s Mayo
Juice of 1/2 lemon
1 large clove of garlic, grated finely
2-3 Tbs of Frank's hot sauce (to taste)

Read more about this recipe, created by Sally Roeckell on the Heinen's blog. l Click here to print this recipe

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