Dr Pepper Pulled Pork
Source of Recipe
From "Saveur: The New Classics"
Recipe Introduction
"It's not uncommon in the American South for soft drinks to factor into cooking: Their high sugar content and relative acidity contribute to many a terrifically tender roast and braise. Here, tender pork shoulder braises in a Dr Pepper barbecue sauce, which we like for its tart fruity flavor, though you could easily substitute cola or root beer. Whatever your poison, try to use a soda sweetened with cane sugar rather than corn syrup; it will reduce down to a deeper, more complex flavor."
List of Ingredients
For the Sauce:
◦ 4 Tbsp unsalted butter
◦ 4 cloves garlic, minced
◦ 1 large onion, minced
◦ 1 cup ketchup
◦ � cup cider vinegar
◦ � cup packed light brown sugar
◦ ⅓ cup Worcestershire sauce
◦ 3 Tbsp tomato paste
◦ 2 tsp ancho chile powder
◦ 1 tsp kosher salt
◦ 1 tsp ground white pepper
◦ 1 12-ounce can Dr Pepper soda
For the Pork:
◦ 3 Tbsp olive oil
◦ 3-pound boneless pork shoulder
◦ Kosher salt and freshly ground black pepper
◦ � cup dark brown sugar
◦ 1� Tbsp cayenne pepper
◦ 1 large onion, sliced � inch thick
◦ 3 12-ounce cans Dr Pepper soda
◦ Hamburger buns, lightly toasted, for serving
◦ Sliced bread-and-butter pickles, for serving (optional)
Recipe
Make the sauce:
Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion and cook until soft, 4 to 6 minutes. Add ketchup, vinegar, sugar, Worcestershire, tomato paste, chile, salt, pepper, and soda and bring to a simmer. Cook until thickened, about 30 minutes; set aside.
Make the pork:
Heat oven to 325� F. Heat oil in a 6-quart Dutch oven over medium-high heat. Season pork with salt and pepper; cook, turning as needed, until browned, 10 to 12 minutes. Transfer pork to a plate and rub with brown sugar and cayenne. Pile onion slices in center of pan and arrange pork over top; pour Dr Pepper around pork.
Bake, covered, until pork is tender and an instant-read thermometer inserted into pork reads 190� F, about 2� hours. Uncover and cook until browned on top and meat is very tender, 30 to 45 minutes more. Let cool slightly, then transfer to a work surface. Using two forks or your hands, shred pork; transfer to a bowl with half the sauce and toss to combine. Serve on buns with remaining sauce on the side and, if you like, pickles.
Serves 6 to 8
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