 | The theme of this week's swap was sandwiches, which is perfect for the summer. Even more perfect that the recipe I received in the swap can be made in the crockpot, as my car was reporting 116 degrees today after I left the grocery store. I did omit the slaw from the original recipe, pork sandwiches with cilantro-jalapeno slaw from Christine's Kitchen Chronicles. I am not a huge fan of slaws and these sandwiches were so good, it didn't even need it. I served them on my favorite rolls, brioche buns. Be sure to check out Christine's blog for the slaw recipe. |
½ onion, peeled and quartered
1 pork butt or shoulder roast (2 to 3 pounds)
1 can (7 Ounce) Chipotle peppers in Adobo sauce
1 can Dr. Pepper
1 tablespoon brown sugar
8 brioche buns
Generously salt and pepper the pork roast, then set it on top of the onions in the crockpot. Pour the can of chipotle peppers over the pork, including the sauce, and the can of Dr. Pepper. Sprinkle the brown sugar overtop. Cook on low for 8 hours, shred the pork with two forks and return to the cooking liquid. Serve the meat on brioche buns with sliced pickles.
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4 comments:
I'm obsessed with this recipe!
Making this next week- my husband is going to be delighted! How long do you return the pork to the cooking liquid after you shred it?
Yum! I need to check out the slaw recipe for sure (I love slaw) but these look great as-is.
Thanks for being part of the recipe swaps!
@adelerose You can return the pork for any length of time you like, even just five minutes is fine.
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