Print Edition: March 26, 2014
As one of my favourite summer foods, I find myself thinking of pulled pork as the days become longer and warmer. I often pair it with coleslaw and French fries and serve it on a nicely toasted artisan bun, or as a side dish of a larger meal. Pulled pork can be a wonderful comfort food. It is also an extremely versatile menu item; it can be sweet or savoury, served on bread or a bun as a sandwich, over rice, in a taco shell… the options are endless.
This recipe is for a sweeter pulled pork with a bit of a kick from the Dr Pepper. Cook this up and have yourself a nice outdoor meal with some friends as the weather improves. Leftovers can be frozen for future enjoyment.
2 lbs pork roast
1 can of Dr Pepper or your favourite pop (optional)
1 c. vinegar
½ c. sugar
1 tbsp garlic powder
1 c. of your favourite barbeque sauce or ketchup
1 tbsp chipotle powder
1 medium onion, chopped
Cut the pork into quarters.
Place pork in large pot and add all the ingredients. Fill the pot with water until covered.
Bring pot to boil on high heat. Reduce heat to medium and let cook until the meat can be shredded with a fork. This may take up to four hours.
Shred all the meat using two forks. Leave in pot and increase heat. Boil until liquid is reduced by half.
If you still find the mixture to be too runny, strain it or add cornstarch to thicken it.