Skip to main content

Spicy Dr. Pepper Shredded Pork & Cilantro-Jalapeno Coleslaw

Two crock-pot meals in one week! Life has gotten easier on Indigo Street.
This recipe came from The Pioneer Woman, and it was freaking deeeeelicious! Michael said it was the most flavorful pulled pork he's ever had, the house smelled delicious, and I might make it the next time we have company over.

Crock-pot meals are so easy I really don't think they need the play-by-play with photos. I spent about 20 minutes prepping everything in the morning (it could have been cut down to 10.. but it was the morning, I was moving slow), and another 15 minutes doing the finishing touches before serving. In order to make this as easy as possible, I prepped everything for the coleslaw in the morning and stored everything separately (dressing, cabbage/jalapenos, cilantro- all in separate tupperware) so I could toss it together before eating. Definitely make this. And make a ton of it- the leftovers are amazing.

Spicy Dr. Pepper Shredded Pork
  • 1 large Onion, peeled & quartered
  • 3-5 lbs. Pork Shoulder Roast 
  • Salt & Pepper
  • 2 tablespoons Brown Sugar
  • 1 can Chipotles in Adobo (I used a 12.5 oz can- you can use a 7 oz can if you prefer things more mild)
  • 2 cans Dr. Pepper
  1. Place the onion quarters in the bottom of the crock-pot. Generously salt & pepper the roast before placing it (fat-side up) on top of the onions. Pour the can of chipotle peppers (including the sauce) over the roast, add the brown sugar, then pour in the two cans of Dr. Pepper. 
  2. Cook on low for 8-10 hours, turning 2-3 times during the cooking process (I wasn't home- mine was never turned, no biggie).Continue to cook until the pork is falling apart (use two forks to test). If the pork is not falling-apart tender, cook it for another hour.
  3. Remove the entire roast from the crock-pot and place on a large cutting board. Allow to rest for 10 minutes.
  4. While the meat is resting, skim the fat from the liquid in the crockpot. Discard the fat.
  5. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded meat to the liquid in the crock-pot, and keep warm until ready to serve.

Cilantro-Jalapeno Coleslaw
  • 1/2 small head of cabbage, sliced thin
  • 1/2 small head of purple cabbage, sliced thin
  • 1 whole jalapeno, halved & sliced thin (including seeds & membranes)
  • 1/3 cup milk
  • 1/3 cup mayo
  • 2 teaspoons sugar
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  •  2 cups cilantro leaves, barely chopped
  1. Toss together the sliced cabbage and jalapeno slices in a large bowl. 
  2. In a small bowl, mix the milk, mayo, sugar, vinegar, salt and cayenne pepper together. 
  3. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate for one hour (or not- I didn't). 
  4. Before serving, mix in the cilantro leaves.
To Serve:
Michael's Preference: Tuesday Night
Split a kaiser roll in half. Lightly butter and grill until golden brown. Top with shredded pork and a little juice, and coleslaw.

My Preference: Leftovers on Wednesday Night
Heat up a flour tortilla- preferably the delicious kind that you brown yourself on the stove (such as TortillaLand or My Nana's). 

I knew I would have a ton of leftovers, so I mixed together half the coleslaw on Tuesday so I could have 'fresh' coleslaw on Wednesday. Hate soggy coleslaw.


  1. mmm... that looks really yummy!!! I cant believe you didn't take out a finger while slicing your cabbage. So proud!


Post a Comment

Popular posts from this blog

The greatest Queso that ever lived.

Ingredients: (And.. 3/4 lbs. ground beef, browned and drained)
Cut the queso into cubes. Throw it into the crockpot. Add the browned and drained ground beef. Add two cans of Rotel (drained) and one can of diced green chiles (undrained). Mix everything together (I know.. not the most attractive..) & melt on low for 2-3 hours, or high for one hour. Once everything is melted, keep the crock pot on low until this happens.
3/4 lbs. lean ground beef, browned and drained*2 lbs. block of Velveeta, cubed2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained1 (7 oz.) can diced, roasted green chilesCombine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.*I've also made this with ground turkey and ground elk- each were equally delicious!

Lazy Dessert.

Lemon Meringue Pie & Tiramisu just seemed too ambitious for tonight. So I made...
Lazy Ice Cream Cake. Ingredients: 12 ice cream sandwiches, any flavorIce cream, any flavor- softenedIce cream topping, such as caramel, hot fudge, strawberry, etc.Whipped Topping Line an 8" x 8" pan with saran wrap. Using half the sandwiches, make a single layer. 
Cover the ice cream sandwiches with softened ice cream- try to make an even layer.  I used about 1/3 of a tub of Cookies 'n Cream.
Cover the ice cream with a thin layer of hot fudge. It looks... not beautiful.
Finish the layers off with the remaining ice cream sandwiches.  Throw the pan in the fridge for about an hour so the ice cream can harden.
Once the ice cream has hardened, invert the pan onto the plate you'll serve it from. "Frost" the cake with the whipped topping.
I tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design. Return the cak…

Buffalo Chicken Dip

Have you ever heard of Engagement Chicken? Supposedly, it's a magical recipe that results in boyfriends wanting to marry their girlfriends. I'm not making this up- it was published in Glamour magazine. It has it's own Wikipedia page. Granted I've never made Engagement Chicken, I don't believe it. I think the real way to a man's heart is through Buffalo Chicken Dip. 
There are two ways to make this- I'm a fan of the crockpot method because the dip can stay warm and its the easiest to transport, but both are equally delicious!
[photo courtesy of, because I forgot to take pictures. oops.] Buffalo Chicken Dip 1 1/2  lb. cooked chicken breast, shredded2 (8-ounce) packages of cream cheese, softened1 cup ranch or blue cheese dressing3/4 - 1 cup pepper sauce, such as Frank's Red Hot 1 cup shredded cheddar cheese
Preheat the oven to 375 degrees.In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/…