This is truly an amazing way to cook a pork shoulder. I made it to test the spice level and I am going to copy her recipe almost to the letter but with a little less heat. I served it over sliced dinner rolls tonight with potatoes au gratin and a sweet cole slaw on the side. The leftovers will make the perfect pulled pork sandwiches later in the week.
1 pork shoulder (6 to 7 pounds)
1 large onion cut into quarters
salt & pepper to season the pork
1 small can of chipotle peppers (no more than 5 peppers)
2 cans Dr. Pepper
2 heaping tablespoons dark brown sugar
Season the pork generously with salt and pepper, place in a heavy dutch oven on top of the onion quarters.
Pour the chipotles over the top of the pork. Pour the Dr. Pepper around the roast and add the brown sugar.
Cover with a tight lid and cook for 6 hours at 300 , turning every couple of hours.
Finish cooking the last hour with the fat side up.
Remove the pork from the pan and scrape the fat off the top.
Place the pork in a large bowl and put in the fridge for 30-45 minutes to make it easier to shred.
Skim as much fat as you can from the rendered juices in the dutch oven and bring to a boil on your stove top. Simmer for 30 minutes to reduce and thicken the sauce.
Clean and shred the cooled pork and return to the dutch oven to simmer for a few minutes in the sauce.