This rarely happens. Clean apartment, minimal school work to catch up on, a full fridge…
So today, I am in the process of making a Ree Drummond recipe that I’ve been eyeballing since she first posted it almost two years ago on her blog. Her original recipe is simple: pork shoulder roast, chipotle peppers in adobo, and Dr. Pepper. Doesn’t get any easier than that. I had to tweak mine, of course. I don’t think I’ve ever followed a recipe to the letter. Hers seems pretty perfect so I hope I didn’t screw it up. To mine, I added garlic and orange juice. It’s been in the oven since 8:30 and needs to go for about six hours. The apartment smells ridiculous. I didn’t use the entire can of peppers–I was worried the recipe seemed a bit one-note. Sweet and hot seemed to be the only thing it had going on. We’ll see. I’m excited to taste it.
Update: The pork stayed in the oven for about five hours. I pulled it out, shredded it, and strained the liquid. I put the liquid, which consisted of Dr. Pepper, chipotle, orange juice, and garlic, in the freezer so that the fat would congeal. I wasn’t so sure about the liquid, so to hedge my bets, I began another barbeque sauce. The sauce was just ketchup, chipotles, Dr. Pepper, and orange juice–plus some cooked down onions from the roasting process. I simmered that sauce for awhile and watched it reduce beautifully. Eventually, I checked the roast drippings and skimmed the fat–the flavor of that sauce was identical to the one on the stove save for one thing: the sweet porky goodness that came from bathing a roast for several hours. I added the roast juices to the new sauce and now they are simmering away.
Wow. This, hands down, is the simplest and more delicious preparation of pulled pork I have made or tasted. I highly recommend it!