Thursday, March 24, 2011

Pioneer Woman's Dr. Pepper pork

We don't drink cola in our house, but it looks like I've found another reason to buy some. First it was Cafe Rio pork with coke, and now it's Pioneer Woman's:

Spicy Dr. Pepper shredded pork

Recipe: Spicy Dr. Pepper Shredded Pork

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  • 1 whole Large Onion

  • 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
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 absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
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. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Pasta with Tomato Cream Sauce

Yesterday I was looking for a way to use up an almost full can of evaporated milk (NOT sweetened condensed milk, silly Kyle), mushrooms, some leftover spaghetti and an almost full jar of spaghetti sauce.  I found this recipe and it was a definite winner! Ben gave it 4.2 stars...out of 4 stars. :) I found the recipe here: allrecipes but added my own touches, like the mushrooms, onions and tomatoes.


  • 1 T. olive oil
  • 1 package chopped fresh mushrooms
  • 1 chopped onion
  • 1 (28 ounce) jar tomato pasta sauce
  • 1 cup half-and-half (I used evaporated milk)
  • 2 cloves garlic, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dried basil
  • 1 chopped tomato 
  • 1 (8 ounce) package pasta (angel hair, spaghetti, whatever you want)
  • 1/8 cup freshly grated Parmesan cheese, for topping


  1. In a large saucepan heat oil then add mushrooms and onions and saute until soft and slightly browned. Add pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for about 30 minutes. Halfway through, add fresh tomato.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Serve sauce over pasta, and top with parmesan cheese.