Happy Monday! I hope you had a lovely Mother's Day weekend. We did. On Thursday, we had a cozy dinner with my mom and on Sunday we had a leisurely after-church brunch with Jason's. Both were lovely! We got our moms necklaces from Etsy that said "Grandma". After the baby is born, we can have the baby's name engraved on a separate little charm. Fun stuff, and I'm so glad they liked them. :) I was also very surprised to wake up Sunday to find art supplies and flowers waiting for me from Jason. Fresh brushes, canvas, and an easel... now I can attempt to paint something for our flat. His parents also got me a gorgeous necklace and my brother, Steve, bought me flowers. I felt very spoiled and very loved. I really wasn't thinking of this year as my first mother's day, but I guess it really is.
Sometimes, it's the little, unexpected things that brighten your week.
And, sometimes, an unexpected ingredient can transform a recipe. Dr. Pepper is the secret to crock pot pulled pork. I've tried time and time again to cook pork with bbq sauce, and I think it's cause I'm gone for about 9 hours most days, but every stinking time it ends up burned to a crisp. Even on low. Dr. Pepper, however, works like a charm. It keeps the pork moist, juicy, and caramelizes during cooking to lend a sweet, rich flavor to the dish. It really is a bit surprising, but key to this Chipotle Pulled Pork. This roast takes about 5 minutes of prep time, cooks for 8 hours, and is absolutely delicious. It makes a great sandwich, although I have made carnitas with the same recipe before. The smoky chipotle pepper really makes this barbecue a whole different animal... It's different from Carolina BBQ or Texas Brisket, but equally delicious.
I like to serve it with my mom's tangy mustard coleslaw. I'm not a big fan of coleslaw, but this one is tart, savory, and light, but not sweet, making it the perfect companion for the smoky bbq sandwiches. Enjoy and I hope you had a lovely weekend!
Chipotle Pulled Pork with Tangy Mustard Coleslaw
Click here for a printable recipe!
For the pulled pork:
2 lb pork shoulder roast
20 oz. Dr. Pepper
1 cup enchilada sauce ( I like El Pato GF Tomato Sauce)
1 canned chipolte pepper, chopped
2 tablespoons adobe sauce (from the canned Chipotle Peppers)
1 small onion, chopped
Gluten Free Buns
Favorite BBQ Sauce
For the coleslaw:
3 cups shredded coleslaw mix
1/2 cup light mayonnaise
3 tablespoons mustard
1 tablespoon apple cider vinegar
Salt and Pepper
Prep Time: 20 minutes
Cook Time: 8 hours
Yields: 6 servings
1. Place Pork roast in a 4-quart crock pot. Pour Dr. Pepper over roast. Add enchilada sauce, chipotle pepper, adobe sauce, and onion to crock pot. Cover and cook on low for 8-9 hours or high for 4-5 hours or until pork is tender.
2. Remove pork from pot and place in a large bowl. Shred with a fork. Pour one cup of the juice from the crock pot over the shredded pork and set aside.
3. Mix coleslaw, mayonnaise, mustard, vinegar together in a medium bowl. Salt and pepper to taste.
4. To serve, assemble pork on buns and top with your favorite bbq sauce. You can serve the coleslaw on the sandwich or as a side.