Spicy Pork Roast

A couple of people have turned me onto The Pioneer Woman.  She has  beautiful website that is a lot of fun to visit.  Ree takes beautiful pictures on the ranch where she lives and post great recipes as well. http://thepioneerwoman.com/  I came across a recipe called Dr. Pepper Spicy Pork.  It was intriguing so I decided to give it a try.  One thing I really like about The Pioneer Woman is that she takes TONS of photos during her cooking process.  She has a pretty awesome camera; I can tell by the quality of her photos.  One of my resolutions is to take more photos for my readers.  Unfortunately I forgot while make this recipe so you'll have to check out the website above.

Spicy Pork Roast-altered just a bit...of course
What you will need: 1 large onion, 5-7lb pork shoulder or butt, 8 oz can of Chipotle peppers in adobo sauce, 2 cans Dr. Pepper, salt and pepper, 1/4 cup brown sugar.

Cut the onion into quarter pieces and lay in the bottom of a dutch oven.  Pat the port dry with paper towels and season with salt and pepper.  Place the pork roast on top of the onions.  Pour the peppers on top of the roast.  I used the small 8 oz. can. If you really like spice, use the big can, if you don't like spice use half the little can or leave it out.  Next pour the Dr. Pepper all the around the roast and whisk in 1/4 cup brown sugar.  Cover and cook in the oven for six hours at 300 degrees.  The pork will fall apart when it is done.  Shred it with two forks and return to the cooking juice.  Taste it!  Add salt and pepper.

A few notes: Alternatively, you could probably do this in a Crock Pot.
 My husband thought the pork was too sweet.  The original recipe called for 2 tbsp brown sugar.  I added more because that is what my taste buds wanted.  Do whatever tastes good!
I made confetti corn to go with the pork.

Start by heating some olive oil.  Add `1/2 red onion and 1 green pepper.  Cook until tender.
Add 1/2 bag of frozen corn and heat through.  Aren't the colors beautiful!