I love my Dr. Pepper Pulled Pork I make in the crock pot. Love it. But, many of you asked how to cool it down a notch. I guess not everyone enjoys the heat from adobo's that I do. And I should probably give my kids' taste buds a chance at surviving tell adulthood. I played around a little bit this week with what might be a happy heat in the middle compromise I got to in this crock pot shredded Dr. Pepper beef.
So, the secret to still having a little heat. You still gotta use a little pepper.
I usually have several jars of Harry & David's Pepper and Onion Relish on hand because it make a quick and easy dip for last minute snacks by mixing it with cream cheese. It packs a little punch but not the heat of adobo. I also used some Chipotle chili powder along with Lawry's seasoned salt. I seasoned a 3-4 pound chuck roast liberally with both the Chipotle and the Lawry's and then placed it in the crock pot.
Then pour a cup of Dr. Pepper over the beef roast as well as the whole jar of Harry and David Pepper and Onion Relish.
And then I thought to myself, "Self, you are missing something. It needs something. Something smoky. Something zippy." And that is just what I added.
Put the lid on and let this bad boy slow cook on low for 6-8 hours. And don't be alarmed to what you find when you come back to your meat.
Take out any bones and any excess fat. Then shred the beef up with two forks or salad chopper into smaller pieces.
Then, if you taste a little piece to determine how spicy your beef is, you can add a little brown sugar to cut the spice a bit.
And then let it continue to stay warm till it is supper time!
I served the beef on the new King's Hawaiian sub roles or onion rolls.
It was fantastic. The next night, we threw the meat on tortilla shells and made tacos. Totally different meal, all the same meat. I love leftovers!!
Dr. Pepper Slow Cooked Beef
- 3-4 pound beef roast
- 1 cup Dr. Pepper
- 1 jar Harry & David pepper and onion relish
- 1 tablespoon seasoned salt
- 2 teaspoons chipotle pepper powder
- 5 dashes of Tabasco
- 5 dashes of Liquid Smoke
- 2-4 tablespoons of brown sugar
- Season the beef roast generously with seasoned salt and chipotle powder. Place roast in crock pot and pour Dr. Pepper and relish over top. Add Tabasco and Liquid Smoke.
- Cook on low for 6-8 hours.
- Remove any bones or excess fat and then shred the beef.
- Taste for spice and add brown sugar to cut the heat if the meat is too spicy.
- Keep warm till ready to eat. Serve on onion rolls or Hawaiian sub rolls.
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Yes... ability to tolerate spice has to built up over time. I have one kid who handles it well and another who still can't even handle much pepper. Your beef looks delicious thanks for the party.