Must be a Man thing.

I make shredded beef so many different ways that when I came across this recipe for Spicy Dr Pepper Shredded Pork I must say I was intrigued and new it could work with beef too.   I went to the freezer to select a piece of meat to thaw and headed to SuperTarget for the ingredients I didn't have on hand...a can of chipolte peppers and two cans of  Dr Pepper.  The stress of making this recipe is overwhelming...have your phone handy to make a spa appointment....LOL!  Once the meat is thawed I threw all the ingredients into the roaster and let it do its slow cooking magic.  Once the beef was fork tender I removed the meat to a cutting board to shred with forks, and ran the juices through a strainer/fat separator gadget thing.  I'm sure it has a name...I just don't know what it is.  Maybe I should call it Strafa, no offense to any Strafa's in the world.  Getting back to business, I returned the now fat free juices and the shredded beef to a crock pot put on low and served with soft tortillas, sour cream, shredded co jack cheese, black olives and shredded lettuce.  I personally did not care for this recipe of meat, no reason in particular.  It is on the spicy side but I like the spicy side.  But every man that has eaten this spicy beef taco has LOVED it.  I served it when we had some friends over, mostly guys, and they were all quiet while eating away when one man broke the silence with a primal exclamation "That's good meat!".  Not sure why it struck our funny bone so much but wow, did we laugh and get some mileage out of that one! 

Here is the original recipe and photo courtesy of The Pioneer Woman!

 

• 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

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.