so last week was a terrible week for louisiana football… like seriously awful.
well i don’t really know what to say about the tigers… they didn’t show up.
then the saints lost such a hard fought game against the 49ers despite beating themselves with turnovers.
you see this year we were poised to have two championship teams. can you believe that? me neither. lsu had it’s dry times but until payton and brees (and others but i believe it started with those two) strolled into during some dark times, we never really had a lot of faith in the saints going to the playoffs much less the superbowl. now i have a confession to make… i don’t really care about the saints. don’t get me wrong, i want them to win and i pull for them but i don’t watch pro-football. i watch college. i’m die-hard when it comes to college football but i could do without pro. lockout? no sweat off my back. in fact i kinda like it… more of the college players that were thinking about going to the draft might stay.
anyways i’m rambling in sadness that football season is over…
well this pork would be perfect for a football party! or mardi gras. or st. patrick’s day. or really any time you wanted pulled pork. it’s a really great and easy pulled pork recipe. it comes from the pioneer woman so you know it’s good for all your cowboys / cowgirls (since we all live on a farm like she does 🙂 ). it will definitely feed you for about 3 dozen meals, or you could have a party and invite the neighborhood and you should be covered! one word of advice if you’re not a spicy food fan, cut back on the chipotles. them seem innocent but they’re not. they’re sneaky little peppers.
spicy dr. pepper pulled pork
- 1 large onion
- 1 5-7lb pork shoulder/butt – it’s the same cut of meat…
- 1 11oz can chipotle peppers in adobo – again, if you can’t handle the heat, use half a can
- 2 regular cans dr. pepper – if you can’t find regular cans because the target by you decides they only want to carry the baby cans, use 4 of the babies
- 2 tbs brown sugar
- preheat oven to 300F.
- cut the onion into wedges and lay them on the bottom of a dutch oven. you can also add a couple cloves of smashed garlic if you want to be a rebel like me.
- salt and pepper the pork shoulder/butt and place it on top of the onion wedges.
- pour the chipotle peppers & adobo sauce over the pork. pour the dr. pepper over all that and then add the brown sugar to the sauce and stir.
- place lid on the pot and put the pot in the oven. cook the pork shoulder/butt for 6 hours turning it two or three times during the cooking. check your meat after the 6 six hours to make sure you can pull it apart with two forks. if it’s not tender and ready, return it to the over for another hour.
- remove the meat from the dutch oven and place it on a cutting board or large plate. shred the meat with the two forks you used to check the meat tenderness and shred the meat, discarding all the fat. strain as much of the fat off the top of the cooking liquid as you can and discard it. return the shredded meat to the cooking liquid, and keep warm until ready to serve. (you can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
seriously… make this for some party. make up a reason for a party. or i hear there’s a football game coming up.