Spicy Pulled Pork [RECIPE]

Spicy Pulled Pork

Our Spicy Pulled Pork cooks low and slow until it pulls apart in long, delicious pieces of meat your family will love. (Photo by Jathan Fink, Jadeworks Entertainment)

There’s something about slow cooked meat that just makes our mouths water. We love how easy it is to prepare, and how perfectly it pairs with warm baked buttery bread and cold homemade potato salad. Spicy and delicious, it is great for game day or any time you want to feed a crowd! 

PREP: 10 minutes
COOK: 7 hours


  • 2 white onions, peeled and quartered
  • 1 whole bone-in pork butt (pork shoulder roast)
  • Kosher salt and freshly ground black pepper
  • 1 or 2 7-ounce can(s) chipotle peppers in adobo sauce (use one can for medium heat or two cans for extra spicy)
  • 2 12-ounce cans Dr Pepper (we prefer to use the one in the green can that is made with sugar)
  • 1/4 cup dark brown sugar, packed


  1. Preheat oven to 300° F.
  2. In an enameled cast iron dutch oven, place quartered onions in the bottom of the pot. Slice a diamond pattern into the layer of fat on top of the pork, then sprinkle it liberally with salt and pepper on all sides, then place meat on top of the onions, fat side up. Pour the chipotle peppers over the top, followed by the Dr Pepper. Add brown sugar to the liquid surrounding the meat and stir carefully so as not to dislodge the meat from its onion ‘stand.’
  3. Cover and put in the oven. Cook for seven hours or until meat is dark and pulls apart easily with a fork.
  4. Remove meat from the pot and allow to rest on a cutting board for 10 minutes so juices can redistribute. Then shred completely. Be careful to remove the bones. Return meat to the pot and stir. Simmer on the stove until ready to serve, stirring occasionally.

TIP: Because the cooking liquid is very spicy, we recommend scooping meat out of the pot with a spider skimmer or slotted spoon so liquid drains off when serving.

YIELDS: 18 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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