This was probably the most tastiest roast I have yet to cook. It had a kick to it (spicy) but it was so delicious with a little mayo on a Pepperidge farm Onion bun! Yummy!
ALSO: Found this recipe off of The Pioneer Woman's website.. but like any recipe I try.. I do have to tweak it a tad... just my style I guess!
This was after it came out the oven and I had shredded it!
1 Boston Butt Roast 5-7 Pounds
1 Large Onion
Salt and Pepper to Season
2 Cans of Dr. pepper
2 6 oz. Cans of Chipotle peppers in Adobo Sauce
2 TBLS of Brown Sugar
Pre heat Oven to 300 degrees.
Peel the onion, and cut into wedges.
Lay them into the bottom of a dutch oven.
Pour in the cans of Chipotle peppers, over the roast.
Pour in the 2 dr. pepper's
Add and stir in the Brown sugar.
Place lid on pot, and set in the oven. Cook at minimum for 6 hours. Turning a couple times during the 6 hours. (You want it falling apart)
Remove roast from pot, and place onto a cutting board.
Use 2 forks to completely shred.
Once shredded, place back into the juice in the dutch oven.
Serve with Buns. (we used onion buns from Pepperidge farms)