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1
MEAT
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2
Preheat oven to 300 degrees.
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3
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
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4
Pour the can of chipotle peppers over the pork (include the sauce.)
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5
Pour in both cans of Dr Pepper.
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6
Add brown sugar to the juice and stir in.
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Place lid tightly on pot, then set pot in the oven.
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Cook for at least six hours, turning roast two or three times during the cooking process.
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9
Check meat after six hours; it should be absolutely falling apart (use two forks to test.)
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10
If its not falling apart, return to the oven for another hour.
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11
Remove meat from pot and place on a cutting board or other work surface.
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12
Use two forks to shred meat, discarding large pieces of fat.
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13
Strain as much of the fat off the top of the cooking liquid as you can and discard it.
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14
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
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15
(You can also refrigerate the meat and liquid separately, then remove hardened fat once its cold.
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Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
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17
SLAW
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18
Combine shredded cabbage and sliced jalapenos in a bowl.
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In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne.
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Pour over cabbage.
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Toss to combine.
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Cover and refrigerate two hours.
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Before serving, toss in cilantro leaves.
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24
SANDWICHES
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Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface.
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Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
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The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.
