Spicy Dr. Pepper Shredded Pork & Bacon Wrapped Jalapeño Poppers

Today is the day. I am making my all time favorite meal. It really takes a lot to choose one very favorite meal, but once you eat this you will understand. About 3 years ago we were planning our beach trip meals. My dad's birthday was during our trip so we wanted to make something he would love. One thing he loves in Dr. Pepper, another thing he loves is meat. I stumbled upon this recipe and couldn't decide if it was going to be great or totally strange. The thought of cooking meat with Dr. Pepper was something I had never heard of and quite frankly sounded weird. I am so so so so so so so thankful we decided to give it a shot, so so so so so! My father is also a lover of bacon. So we made these little guys to go along with the pork. Oh MY WORD! If you take all the seeds out, the jalapeño poppers are not hot! My nephew even eats them! Or you can leave in the seeds and get the smaller jalapeños and they are wonderfully hot. YUM! We have made this meal every beach trip since, it is now a tradition!

I am not at the beach nor am I going anytime soon, but as the weather has gotten a little warmer I have been reminded of the amazingness that is Spicy Dr. Pepper Shredded Pork! I went to the store this morning and had planned to  grill steaks tonight, but as I was putting the meat away I decided I couldn't wait a day more. It's that good!!

Start by cutting up an onion and spreading out across the bottom of a dutch oven.

Place the pork butt (not sure why they call a shoulder a butt, but whatever) on top of the onions and season with lots of salt and pepper on both sides.

Dump a can or 2 (she says a 10oz can, I can only find 7oz. We like hot, so I use 2 cans) of chipotle peppers in adobo sauce on top.

Pour in your Dr. Pepper. Instead of 2 cans, I just use 1 bottle. That way I don't have to buy a whole pack.

Add 2 tablespoons brown sugar and mix in with juices.

Then pop er' in the oven for a few hours.

This is the first flip after an hour and a half.

Next flip, oh it's getting good!!

After 6 hours pull the pork out and shred it.

Stick it back in the juices to keep warm and add as much flavor as possible!

Meanwhile, cut some jalapeños in half and put some cream cheese inside.

Then wrap the jalapeños in half a slice of bacon and stick in the oven for 20-25 minutes on 375.

While the jalapeños are cooking get all the toppings ready. Whatever sounds good to you, sour cream, cheese, pico. I prefer corn tortillas with this specific meal!

Hallelujah!!!!

The end result of my day long wait!

Then eat outside because you can and it's beautiful!

I literally picked up my tortilla to take my first bite and my son yelled for me to help him in the bathroom. Real life happens even when wonderful food is awaiting!! I grumpily went to help him and as I was walking out he grabbed me and said "I love you Mama!" That my friends is better than any food I could ever make! It also made me feel bad for being grumpy!

This has been my lunch and dinner view the last several days! Notice you can't see the ground covered with toys! This is my view if I look up a little bit!

*Disclaimer* 1. These suckers are messy! The juice may even roll up your arm if you aren't careful! You will need several napkins! 2. Always make more jalapeño poppers than you think you should!

With the massive amounts of leftovers you will have make shredded pork sandwiches or tortilla bowls & freeze the rest for another day!

The longer the peppers are in with the pork the hotter it gets. So if you don't like hot, still cook the pork with the peppers, but take them out when you shred the meat. If you like hot, but not super hot, take the peppers out when you are storing the leftovers. If you like super hot, leave all the peppers in and bring tissues to the table!! You are my kinda person!! I don't know how it's possible, but the meat is even better the next day!! I'm already excited about tomorrow!! I believe they call that gluttony!