MexiCajun Pulled Pork
“Brilliant! I love Dr Pepper, so this is a no-brainer,” I says to myself. I pulled out of the freezer the last pork roast from a hog Spicehubby killed on his last hunting trip and set it to thaw.
This is not exactly the Pioneer Woman’s recipe. I tweaked it using what I already had on hand, but her idea of using cola to cook the meat in was the basis.
Funny enough, I didn’t use Dr Pepper! Ultimately, I decided I like to drink my Dr Pepper, not cook with it so I used another cola I had readily available: root beer.
pork roast (boston butt or pork shoulder)
2 bottles root beer (or Dr Pepper, or any dark cola)
Preheat oven to 350°. Put roast in a large cast iron pot with lid. Add root beer and cover liberally with seasoning.
Cover and cook for 4 hours, or until meat becomes fork tender.
Remove from oven and allow to rest for 15-20 minutes. Using two forks, shred meat and serve immediately.
Served with homemade potato salad and a spicy bbq sauce.
It turned out really well; tender and flavorful and a little sweet. Since I used root beer, it had hints of vanilla; but no overwhelmingly. I will probably try it with Dr Pepper the next time to see what difference it would make.
How do you typically serve pulled pork? I had a hard time trying to decide what to do with it once it was cooked since I really didn’t want to serve it as a sandwich. Any other serving ideas???