I bought this recipe magazine as a joke for my very favorite mom-in-law, who kinda (secretly) hates pitch in dinners.
But, as it happens, there were a lot of interesting ideas packed into those pages, so I ended up picking up a copy for myself.
Since we were gonna be at mom’s for Easter, and we were doing the big family gathering at a restaurant the day before, she, Rich, and I decided to try a cool looking take on pulled pork from the magazine for our holiday feast.
•1 (4 lb) boneless pork loin
•1 tsp garlic powder
•1/2 tsp celery seed
•1/2 tsp salt
•1/2 tsp black pepper
•1 can (7.5 oz) chipotles in adobo
•1 large sweet onion, chopped
•2 tbsp brown sugar
•24 oz Dr Pepper
•3 cups skimmed chipotle Dr Pepper sauce from the pork
•1 cup barbecue sauce
•1 cup cherry jelly
•Shredded pork warmed in barbecue sauce
Heat the oven to 325º and arrange the pork roast in a large baking pan or Dutch oven.
Season the roast with the garlic powder, celery seed, salt, pepper, chipotles, and brown sugar; then pour the Dr. Pepper over all and cover the pot.
Bake for four hours or so, until the pork is very tender.
Note: you can cook and serve this all in one day; but I really prefer to separate the pork from the cooking liquid and veggies and stash ’em in the fridge overnight. That way, when I am ready to put dinner together, the excess fat will have solidified at the top of the cooking sauce and can easily be discarded.
Shred the pork with a couple of forks and set aside.
Skim any fat from the Dr. Pepper cooking sauce and add to a pan along with the barbecue sauce and cherry jelly.
Cook, over low heat, until heated through and slightly thickened – you will have, if you’ve planned it correctly – a sweet and spicy sauce for your shredded pork.
Add the shredded pork into the warmed barbecue sauce and toss to coat.
Cook over low heat until heated through.
Serve on a lightly toasted roll with…
well, it’s really your choice…
we like ours with a bit of mayonnaise, mustard, sliced pickle, and cole slaw on a toasted pretzel roll or sammich bun.
It really is all good.
And, you’re gonna want to try this sammich.