I love something that I can put in the oven and forget about and this pork recipe fits the bill. It also makes enough to have plenty leftover for meals later in the week. I'll put some suggestions for the leftovers at the bottom of this post. Here's what you'll need:
- 1 pork shoulder butt
- 2-3 yellow onions
- 1 can chipotle peppers in adobo sauce
- 1 can cola
- 1 c brown sugar
Preheat oven to 250 degrees. Slice the onions and layer them on the bottom of the roasting pan. Liberally salt and pepper the pork and set it on top of the onions.
Sprinkle the brown sugar on top of the pork, pour the cola in the pan, and dump the chipotle peppers and the sauce over the top. Cover tightly with foil and put in the oven. Cook for at least 6 hours or until a meat thermometer inserted in the middle reaches 185 degrees. The exact time will vary depending on the size of the pork.
When it's fully cooked, remove it from the oven and carefully take off the foil. Using 2 forks, shred the meat. Serve with some of the juice and some of the onions. This is so tender and juicy! You're going to love it!
The first night I make this, I serve it just like this with a couple of side dishes. You can use the leftovers a million different ways. If you click on these links, you can check out some of my favorites:
- pork sandwich with cole slaw
- pork enchilada salad
- chipotle pulled pork panini
- chipotle pulled pork enchiladas
- pizza with caramelized onions, fontina, and Granny Smith apples
- pupusas with pepper jack cheese and cilantro
- soft tacos
- quesadillas with avocado, cilantro, and queso fresco
- grilled cheese with smoked mozzarella
- stuffed poblanos
As you can see, I could go on and on...