Dr. Pepper Pulled Pork with Cilantro Slaw

By Jarr315

Ingredients

• For the slaw:
• For the pork: 1 onion, peeled and quartered
• 1 whole pork butt (pork shoulder roast)
• Kosher salt and freshly ground black pepper, to taste
• 1 can (11 oz.) chipotle peppers in adobo sauce, use as much or little as desired
• 24 oz. (2 cans) Dr. Pepper
• 2 tbsp. brown sugar
• Buns for serving
• 1/2 head cabbage, thinly sliced
• 1/2 head purple cabbage, thinly
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1 tsp. white vinegar, plus more to taste
• 1 tbsp. granulated sugar, plus more to taste
• 1/4 tsp. kosher salt
• 2 cups cilantro leaves, barely chopped
• For the BBQ sauce:1/2 onion, minced
• 1/4 cup vegetable oil
• 2 cups Dr. Pepper
• 1 (15 oz.) can tomato sauce
• 1/3 cup cider vinegar
• 1/4 cup honey
• 1/4-1/2 cup brown sugar
• Kosher salt and freshly ground black pepper, to taste

Details

Adapted from goodthymesandgoodfood.com

Preparation

Step 1

For the pork: 1. Preheat oven to 300°F. Place onions in the bottom of a large, oven safe Dutch oven.
2. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour in desired amount of chipotle peppers over the pork (include the sauce.) Add in Dr. Pepper and brown sugar, stir to combine.
3. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour. Meanwhile, prepare slaw and BBQ sauce.
4. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.
5. Moisten meat with a small amount of cooking liquid and Dr. Pepper BBQ sauce. Keep warm until ready to serve.

For the slaw:1. Place shredded cabbage in a large bowl. In a large measuring cup, mix milk, mayonnaise, vinegar, sugar, and salt. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
2. Just before serving, toss in cilantro leaves and season to taste.

For the BBQ Sauce:1. Heat a medium saucepan over medium heat. Add in oil until hot, then add in onions. Cook until onions are soft and translucent, 5-7 minutes. Add Dr. Pepper and tomato sauce to the pan and bring to a simmer.
2. Add in remaining ingredients and stir.
3. Simmer BBQ sauce, stirring frequently until sauce reaches desired consistency. Depending on preference, 60-90 minutes. Season to taste with additional sugar, salt, pepper, etc.