1 large onion, peeled and cut into 8 wedges
3-4 lb pork shoulder (also called pork butt)
1 tsp peppercorns (or 3/4 tsp pepper)
1/2 tsp mustard seeds (or scant 1/2 tsp ground mustard powder)
1 canned chipotle chile in adobo sauce, minced (throw in a few more if you like it extra spicy)
1 tbsp adobo sauce (the sauce from the canned chipotle chiles)
2 bottles root beer (about 24 oz – I used Berghoff Root Beer, because I’m a good Midwestern girl)
1 cup water (optional – use if you want more juices leftover after it’s cooked)
Just the Recipe link: Spicy-Tangy-Sweet Pulled Pork
Preheat oven to 325 F.
Lay the onion wedges in the bottom of a Dutch oven or other large pot with a lid. Season the pork with salt.
If you’re using whole peppercorns and mustard seeds, grind them up using a mortar and pestle until they’re broken up, but not pulverized.
Sprinkle your pepper and ground mustard over the pork, and place the pork in the pot, on top of the onions.
Next, add the chipotle chile and adobo sauce to the pot, and pour in the root beer. Optional: add the water. Do this if you want more sauce at the end – I made mine without the water, and it had just enough sauce for the pork to soak it all up. If you like it a little saucier, add the water.
Cover the pot and put it in the oven for at least 3 hours (I cooked mine for just over 4 hours). Flip the pork over once during cooking.
You know you’re there when you can easily shred the pork using two forks. At this point, remove the pork from the pot and shred it completely. Discard the bone.
There should be just enough sauce left in the pot to coat the pork, so add the shredded meat back to the sauce and stir. That’s all!
Obviously this makes a great pulled pork sandwich, but I served mine with these refried beans and this red cabbage slaw.
Pork perfection, ready for its close-up.