Stretching a pork butt (Dr. Pepper Pork and BBQ Nachos)

by Jessie on February 14, 2013

BBQ Nachos

 BBQ Nachos

Here’s how to get 4 meals from one butt. Pork butt, that is. We have an awesome local butcher, Double D Meats, where I can get a 7 pound pork butt for just over $15. With that 7 pounds of goodness, I made Pioneer Woman’s Spicy Dr. Pepper Shredded Pork. I love this recipe because the leftover possibilities are endless. I served some of the pork in taco format for my family and wrapped up two other 4-serving portions for two friends I was bringing meals to AND froze the remaining pound of shredded pork.

The next week I used the frozen meat to make Steph’s Bite by Bite’s BBQ Nachos.  Basically, you layer chips, shredded pork, BBQ sauce and cheese and melt it all together. Top with avocados, tomatoes, green onions, etc. Delish!

Dr. Pepper Shredded Pork


1 whole large onion
1 whole pork shoulder (“pork butt”) – 5 To 7 Pounds
Salt and freshly ground black pepper
1 can (11 Ounce) chipotle peppers In adobo sauce
2 cans Dr. Pepper
2 Tablespoons brown sugar


Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa or whatever else you’d like.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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