(Makes 12 servings)

• 2 onions, peeled and quartered

• 1 whole pork butt

(pork shoulder roast)

• Salt and black pepper to taste

• One 11-ounce can chipotle chiles in

adobo sauce

• Two 12-ounce cans Dr Pepper

• 4 Tablespoons packed brown sugar


Preheat oven to 300°F. Start by placing the onion quarters in the bottom of a pot, and place the pork butt on top of the onions. Add salt and pepper to taste. Pour the chipotle chiles over the top, then the cans of Dr Pepper. Add the brown sugar to the liquid, stirring slightly to combine.

Cover the pot and cook for at least 6 hours, flipping the roast 2 to 3 times during the cooking process. It should be fork-tender when done. (If the pork does not easily pull apart with forks, return it to the oven in 30-minute intervals until done.) Remove the roast from the pot and shred it completely, spoon the fat from the top of the liquid in the pot, then return the meat to the pot and keep it in the juice until ready to serve.


• Pile it on a toasted deli roll.

• Pile it on nachos.

• Use it to fill tacos or quesadillas.

• Use it as a pizza topping.

• Serve as is with mashed potatoes.


When Ree Drummond fell in love and married a cowboy in 1996, she traded in the sky scrapers and black heels of Los Angeles, where she went to college, for open skies and black Angus on her husband’s Oklahoma ranch. She chronicled her adventures from city life to frontier wife in her award-winning blog, The Pioneer Woman (, which lead to two bestselling cookbooks in The Pioneer Woman Cooks series and, most recently, a popular cooking show that airs on the Food Network.

Readers and viewers respond to her down-home style and folksy anecdotes, which often involve the daily life of her husband, children, and the ranch’s many animals. If country living has taught her anything, she says, it’s that nothing tastes more delicious than food you cook yourself.

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