Ree Drummond | Spicy Pop Pulled Pork

I have always been a fan of Ree’s recipes and cooking show but her recipes feed a crowd. There would be pulled pork leftover for days in my freezer. I was happy to find a pork butt at Aldi this week that was less than 3 pounds. Most of the pork butts I find are way over 6 or 8 pounds at the local grocery stores around here and that is just way too much food. 

The shredded pork is spicy and sweet and almost reminds me of the pork carnitas at Chipotle. So, if there are any leftovers make loaded burrito bowls with rice, corn, black beans, pico de gallo, and guacamole. That is going to my lunch for the next few days. 

I served my pork sandwiches with my Pickled Red Onion recipe and some chips and a pickle. Perfect Superbowl food or if you’re feeding a crowd.

Ingredients for Spicy Pop Pulled Pork

Wondering why a certain ingredient was used? Check this section out. This recipe is easily adapted to fit any size of family needs. 

Onions – can use red or white

Pork roast shoulder or pork butt – Find a pork butt that will be large enough to feed however many people you are serving. For less than 2 people I try to find a pork shoulder that is less than 3 pounds. 

Canned Chipotle Peppers in Adobo – The chipotle peppers come whole in the can but as the sauce cooks they start to break down into smaller size pieces. If you don’t like it super spicy use less peppers. 

2 12 oz cans of pop or soda – The recipe calls for Dr Pepper but I think even Coke or Root Beer would be a good substitute instead of Dr. Pepper. If you are following the WW program opt for diet soda instead to help lower points.  

Brown Sugar – Added for sweetness. I don’t add this sometimes because the soda is already sweet enough. 

How do you make Spicy Pop Pulled Pork? 

Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir. 

 Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done. 

 Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

Instant Pot and Slow Cooker 

The instructions are meant for the oven but this can be made in a slow cooker or Instant Pot. For slow cookers cook this recipe for 8 hours on low. Instant Pot uses manual pressure for 25 minutes. I recommend using one of those slow cooker liners for easy cleanup. 

Other Ree Drummond Recipes

Baked Ziti Recipe 

Kid-Friendly Pasta 

Perfect Potato Soup 

Perfect Pot Roast  

Mexican Macaroni Salad 

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

Recipe from The Pioneer Woman

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