Football season is finally here!  Let’s Go Blue!

I don’t think there is a person in this world who can’t appreciate the beauty of “tailgate” food, even if you aren’t a fan of football.  This incredibly easy pulled pork could be incorporated into a number of different concoctions, however, I opted to throw them into a quesadilla to make them something you can eat with one hand, while holding a beer in the other.

Preheat your oven to 300 degrees.  Peel and quarter two large onions and throw them into a dutch oven (I suppose you could do this in a slow-cooker as well).  Sit your pork roast right on top of the onions and generously season the meat with salt and pepper.

Pour an entire can of chipotle peppers (in Adobo sauce) over the meat and then add 3 cups of good old classic Dr. Pepper (or two cans).  Stir the brown sugar into the liquid until dissolved.

Place the lid tightly on the pot and cook for at least 6 hours on the oven, turning at least twice during the process.  After 6 hours, the meat should literally be falling apart.  If the meat isn’t yet tender, continue to cook in the oven checking the meat in 30 minute increments.

Remove the pork from the dutch oven and shred with two forks, removing any large pieces of fat.

Strain or skim as much fat from the cooking liquid as possible, and return the cooked pork to the liquid and keep warm until ready to use.

If you decide to use the pork to make a quesadilla, top half of a large flour tortilla with the pulled pork and heat about 2 teaspoons worth of vegetable oil in a skillet until shimmering.  I opted to use a little bit of shredded Mexican cheese blend on top of the pork, but that is obviously optional and to your own taste.

Fold the untopped portion over the pork and place the quesadilla in the pan to heat until brown and crispy, about 1-2 minutes per side.

You can serve these with any number of fixins’, but I chose diced avocado, diced tomatoes, diced scallions, and sour cream.

The pork is spicy, juicy, and flavorful.  The beauty of the pork is that it has limited ingredients, and you can pretty much just put it in the oven and walk away for the day until game time.


  • 2 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 4 To 6 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper (or 3 cups)
  • 2 Tablespoons Brown Sugar
  • Flour Tortillas
  • Vegetable Oil (as needed)

Optional: Shredded cheese, scallions, sour cream, diced tomatoes, avocado

Recipe Adapted from The Pioneer Woman Cooks: Food from My Frontier

Categories: Pork, Recipes

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One Comment on “”

  1. July 2, 2014 at 3:32 am #

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