Spicy Dr. Pepper Shredded Beef
So there is no cake.
I apologize. Andrew and I ate it all before I could get a decent shot of it. It was ridiculously good. It was this chocolate cake, in case you were wondering. I topped it with cream cheese frosting. I have no doubt I’ll make it again. It was just that good.
This, however, is a total Pioneer Woman creation. Hardly surprising that it was awesome x1000. I used beef instead of pork, because that’s what I had. Funny that I’ll go to the store specifically to buy a bottle of Dr. Pepper, but I won’t go to the store specifically to buy a pork shoulder. I try not to explain myself. It’s complicated.
The beef is really good, though. Don’t knock it. Just try it. It’d make great sandwiches, smothered in melted provolone [not that I should have any, but still]. I put a ton on a heap of mashed potatoes. The rest, there wasn’t much, was cooked up in an omelet the following morning.
- 1 large onion, cut into wedges
- 1 beef roast, 2-3 lbs
- 2 chipotle peppers in adobo
- 2 teaspoons adobo paste
- 1 can of Dr. Pepper
- 1 tablespoon brown sugar
- Preheat your oven to 300º. We’re goin’ slow and low.
- Put the onion wedges on the bottom of a dutch oven.
- Salt and pepper the roast like your life depended on it.
- Put the roast on the onions.
- Put the peppers and paste on top of the roast.
- Pour on the Dr. Pepper.
- Add the brown sugar.
- Put the lid on, pop it in the oven, and leave it alone for 2-3 hours.
- Check on it about half way through and turn it.
- Depending on the size of your roast, it may take longer. Plan accordingly. Leave it in as long as it takes for this piece of meat to fall apart at your touch.
- Shred it. Reduce the sauce to a gravy if you want. It’s super yum.