My amazing husband ran the Seattle Rock ‘n Roll Marathon this morning, crossing the finish line at 3:42. Even more amazing is the fact that due to a traffic jam near the drop-off, he actually added 4 miles to his total distance when he hopped out the car on the freeway off-ramp and ran/walked to the start. 30.2 miles! He jokes that this is his first ultra-marathon. The kids and I were able to cheer him on at mile 14 with a big “Go Marc” sign, and his dad met him around mile 18 for a brief chat. He feels really good about his run, and we had a great time supporting him with his goal.
I decided today would be a great day to try this shredded pork sandwich. Made in the crock pot, it’s perfect for a day when you are away from home but want to come back to a quick dinner.
I was intrigued with the idea of cooking the pork in Dr. Pepper. I’ve read about roasting a chicken with Coca-Cola, so I figured this wasn’t too much of a stretch. The recipe was extremely easy and very delicious. The original recipe called for an entire can (11 ounces) of Chipotle Peppers in Adobo Sauce, and I know from experience this is too much for me and my family. I decreased it to 1 tablespoon. Much milder, but still had a little hint of heat. Kids loved it!
Marc reports that the sandwich was “awesome, and that’s not because I just ran a marathon”. His comment makes me smile, because I still claim that the cafeteria at Sturdy Memorial Hospital in Attleboro, MA makes the best egg salad sandwich I’ve ever had (first thing I ate after being in labor for 3 days with our daughter).
Dr. Pepper Shredded Pork Sandwich
- 1 large onion, cut into wedges
- 1 5-7 lb. Pork Shoulder (also called Pork Butt)
- salt and pepper
- 24 ounces Dr. Pepper (2 cans)
- 2 Tbsp. brown sugar
- 1 Tbsp. Chipotle peppers in Adobo sauce
Place onion wedges on the bottom of your crock pot. Rinse pork and place on top of onions. Season generously with salt and pepper. Add soda and brown sugar. Cook on low 8-10 hours or high for 6-8 hours, turning a few times. When it is done, it should fall apart with the slightest tug of a fork.
Remove the meat to a bowl and shred with two forks. Discard any visible fat. Strain as much fat off the liquid in the crock pot as you can. Return shredded pork to crock pot and keep warm. Season with salt if needed (I added one teaspoon).
To make sandwich, toast a Kaiser bun in a skillet over med-high until lightly brown. Top with shredded pork and slaw.
This pork would also be great as a taco/burrito filling!
- one bag pre-shredded purple cabbage
- 1/2 bag angel-hair shredded green cabbage
- diced jalapeno to taste (I used about 2 tsp.)
- 1/4 cup chopped cilantro
- 1/2 cup light mayonnaise
- 1/2 cup skim milk
- 1 tsp. white vinegar
- 1 Tbsp. sugar
- salt and pepper
- pinch of cayenne pepper
Place cabbage, jalapeno and cilantro into a mixing bowl. Combine remaining ingredients in a smaller bowl-whisk to combine. Pour onto cabbage and mix well. Refrigerate 30 minutes (to mingle flavors).
Recipe adapted from The Pioneer Woman Cooks