Spicy Cherry Pop Roasted Pork is roasted over onions with chipotle peppers and cherry flavored pop along with some fun maraschino cherries until fork tender.
Spicy Cherry Pop Roasted Pork has become a family favorite in our house in spite of it’s less than natural ingredients. It’s perfect meal for a main course, tacos, on top of nachos! The story was that we were at a party and this dish was being served. My husband and I both loved it and asked for the recipe. The fact that it is a recipe from Ree Drummond had me interested so when we got home that night I looked it up.
I was shocked for two reasons. One, it was so simple! Two, I didn’t really love the ingredients. So I shelved it. Then one weekend when I was cleaning up I noticed I committed a party foul. Open leftover sodas in the house. And they were Dr. Peppers. So I pulled a pork shoulder out of our deep freeze and got to work.
Work was about five seconds and it was fine even from frozen. I’ve made this a number of ways since then. I’ve added cherries to the recipe, sometimes in season I use fresh sour cherries, sometimes Rainier cherries. In a pinch I use bottle maraschino cherries with some of the liquid. So this dish has managed to work into our summer rotation, usually a few times in the summer. We serve it with macaroni and cheese, over nachos, or in tacos too. It is delicious, full of flavor, and is always a hit with everyone who eats it. Well done Ree, well done.
Preheat oven to 300 degrees. Cute the onion into wedges and put in the bottom of the pot. Put the pork on top.
Season with salt and pepper. Add the Dr. Pepper, brown sugar, adobo peppers and cherries with juice.
Cover and cook for 6 hours. Flip the pork a couple of times during the cooking process.
Shred with a fork.
- 5 pound Pork Shoulder ("pork Butt")
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 whole Large Onion
- ½ can Chipotle Peppers In Adobo Sauce
- 24 ounces Dr. Pepper
- 2 Tablespoons Brown Sugar
- 1 cup maraschino cherries (including juice)
- Preheat oven to 300 degrees.
- Cute the onion into wedges and put in the bottom of the pot.
- Put the pork on top.
- Season with salt and pepper.
- Add the Dr. Pepper, brown sugar, adobo peppers and cherries with juice.
- Cover and cook for 6 hours.
- Flip the pork a couple of times during the cooking process.
- Shred with a fork.
Would you rather make this in the slow cooker? EASY! Cook it on low for 7-9 hours. Don’t add any additional liquids.