Pioneer Woman has a very easy recipe that sounds a little weird, but tastes absolutely delicious.
Spicy Dr. Pepper Shredded Pork: http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
I am still confused about the pork
went to walmart & they had 2 different types
Pork shoulder picnic roast $1.38 lb
Pork Shoulder Butt Roast $1.98 lb
each almost 10 lbs (btw how much would that feed?)
so which should I use? whats the diff?
I actually do this in my crockpot it's the bomb and everyone loves it. It's probably the best amatuer pulled pork I've ever had. (not mine in particular, just flavor wise in general)
I want to try that. I am rarely at home and awake for six hours straight, so I'd love a crockpot recipe and we like spicy in our family. How exactly do you do it?
Onions in the bottom, sit the butt on top, pour the chiles and Dr. Pepper over, set it and forget it? How hot and how long?
I do 8-10 hours on low. If I am pressed for time I'll do 2-3 hours on high then another 3 on low, but really low works best and I do it overnight lots of times so that I can just leave it on low for a long time.
I also like browning it before hand so that you get a 'bark' on it.
Onions on bottom, with butt sitting on it. Then chilis, then liquid, then brown sugar.
If you put the chilies on top you get a less intense flavor so I leave 2 or 3 on top but put the rest around the bottom in the liquid.
I add the sugar on top of the chilis after the liquid, so that it melts down and sort of carmalizes on top.
I use one small can so if I'm going to make it for those who like the smoke flavor but don't want a kick I will put only half the can and then all the actual chilis on top.
Thank you! Can I ask you more dumb questions from someone who doesn't cook much?
1) When you say brown it, you would do that without any flavoring, because the flavoring is in the chili's and onions and Dr. Peppers right? Just put it in a pan with a little hot oil?
2) I really really love cooked onions. Could I add more on the bottom?
Thanks!