Spicy Pop Pulled Pork

Ingredients

2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and freshly ground black pepper
One 11-ounce can chipotle peppers in adobo sauce
2 cans pop ( Dr Pepper) or your favorite cola
4 packed tablespoons brown sugar
Directions
Preheat the oven to 300 degrees F.
Start by placing the onion quarters in the bottom of a pot. Sprinkle
the pork with salt and pepper, and then place on top of the onions.
Pour the chipotle peppers over the top, and then crack open the cans
of pop and pour them over the whole thing. Add the brown sugar to the
liquid and stir.
Cover the pot, put in the oven and cook for at least 6 hours, flipping
the roast 2 or 3 times during the cooking process. When it's done, the
pork will be dark and weird and wonderful. It'll also be fork-tender.
That's when you know it's done.
Remove the meat from the pot and shred completely. Then return the
meat to the pot and keep in the juice until you need it.

Janet US

On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> Spicy Pop Pulled Pork
>
> Ingredients
>
> 2 onions, peeled and quartered
> 1 whole pork butt (pork shoulder roast)
> Salt and freshly ground black pepper
> One 11-ounce can chipotle peppers in adobo sauce
> 2 cans pop ( Dr Pepper) or your favorite cola
>
Oh God, another soda pop recipe.
>
> Janet US
>
--Bryan

US Janet wrote:

>
>
> Spicy Pop Pulled Pork
>
> Ingredients
>
> 2 onions, peeled and quartered
> 1 whole pork butt (pork shoulder roast)
> Salt and freshly ground black pepper
> One 11-ounce can chipotle peppers in adobo sauce
> 2 cans pop ( Dr Pepper) or your favorite cola
> 4 packed tablespoons brown sugar
> Directions
> Preheat the oven to 300 degrees F.
> Start by placing the onion quarters in the bottom of a pot. Sprinkle
> the pork with salt and pepper, and then place on top of the onions.
> Pour the chipotle peppers over the top, and then crack open the cans
> of pop and pour them over the whole thing. Add the brown sugar to the
> liquid and stir.
> Cover the pot, put in the oven and cook for at least 6 hours, flipping
> the roast 2 or 3 times during the cooking process. When it's done, the
> pork will be dark and weird and wonderful. It'll also be fork-tender.
> That's when you know it's done.
> Remove the meat from the pot and shred completely. Then return the
> meat to the pot and keep in the juice until you need it.
>
> Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

Bryan Simmons wrote:

> On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > Spicy Pop Pulled Pork
> >
> > Ingredients
> >
> > 2 onions, peeled and quartered
> > 1 whole pork butt (pork shoulder roast)
> > Salt and freshly ground black pepper
> > One 11-ounce can chipotle peppers in adobo sauce
> > 2 cans pop ( Dr Pepper) or your favorite cola
> >
> Oh God, another soda pop recipe.
> >
> > Janet US
> >
> --Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> Spicy Pop Pulled Pork
>
> Ingredients
>
> 2 onions, peeled and quartered
> 1 whole pork butt (pork shoulder roast)
> Salt and freshly ground black pepper
> One 11-ounce can chipotle peppers in adobo sauce
> 2 cans pop ( Dr Pepper) or your favorite cola
> 4 packed tablespoons brown sugar
> Directions
> Preheat the oven to 300 degrees F.
> Start by placing the onion quarters in the bottom of a pot. Sprinkle
> the pork with salt and pepper, and then place on top of the onions.
> Pour the chipotle peppers over the top, and then crack open the cans
> of pop and pour them over the whole thing. Add the brown sugar to the
> liquid and stir.
> Cover the pot, put in the oven and cook for at least 6 hours, flipping
> the roast 2 or 3 times during the cooking process. When it's done, the
> pork will be dark and weird and wonderful. It'll also be fork-tender.
> That's when you know it's done.
> Remove the meat from the pot and shred completely. Then return the
> meat to the pot and keep in the juice until you need it.


Thank you, Janet, will give this a whirl...!!!

--
Best
Greg

wrote:
> On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > Spicy Pop Pulled Pork
> >
> > Ingredients
> >
> > 2 onions, peeled and quartered
> > 1 whole pork butt (pork shoulder roast)
> > Salt and freshly ground black pepper
> > One 11-ounce can chipotle peppers in adobo sauce
> > 2 cans pop ( Dr Pepper) or your favorite cola
> >
> Oh God, another soda pop recipe.


Sodie pop can make a dandy marinade...

--
Best
Greg

On Sat, 8 May 2021 17:39:58 -0700 (PDT), GM
> wrote:

>On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
>> Spicy Pop Pulled Pork
>>
>> Ingredients
>>
>> 2 onions, peeled and quartered
>> 1 whole pork butt (pork shoulder roast)
>> Salt and freshly ground black pepper
>> One 11-ounce can chipotle peppers in adobo sauce
>> 2 cans pop ( Dr Pepper) or your favorite cola
>> 4 packed tablespoons brown sugar
>> Directions
>> Preheat the oven to 300 degrees F.
>> Start by placing the onion quarters in the bottom of a pot. Sprinkle
>> the pork with salt and pepper, and then place on top of the onions.
>> Pour the chipotle peppers over the top, and then crack open the cans
>> of pop and pour them over the whole thing. Add the brown sugar to the
>> liquid and stir.
>> Cover the pot, put in the oven and cook for at least 6 hours, flipping
>> the roast 2 or 3 times during the cooking process. When it's done, the
>> pork will be dark and weird and wonderful. It'll also be fork-tender.
>> That's when you know it's done.
>> Remove the meat from the pot and shred completely. Then return the
>> meat to the pot and keep in the juice until you need it.
>
>
>Thank you, Janet, will give this a whirl...!!!

you're welcome.
Janet US

On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > Spicy Pop Pulled Pork
> >
> > Ingredients
> >
> > 2 onions, peeled and quartered
> > 1 whole pork butt (pork shoulder roast)
> > Salt and freshly ground black pepper
> > One 11-ounce can chipotle peppers in adobo sauce
> > 2 cans pop ( Dr Pepper) or your favorite cola
> >
> Oh God, another soda pop recipe.

What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.

On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > Spicy Pop Pulled Pork
> > >
> > > Ingredients
> > >
> > > 2 onions, peeled and quartered
> > > 1 whole pork butt (pork shoulder roast)
> > > Salt and freshly ground black pepper
> > > One 11-ounce can chipotle peppers in adobo sauce
> > > 2 cans pop ( Dr Pepper) or your favorite cola
> > >
> > Oh God, another soda pop recipe.
> What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.

Better in what way?

Would it contributed to caramelization of the exterior? Would it help
the meat retain moisture?

On the basis of what aspects of food science do you make your assertion?

Cindy Hamilton

US Janet wrote:

>
>
> Spicy Pop Pulled Pork
>
> Ingredients
>
> 2 onions, peeled and quartered
> 1 whole pork butt (pork shoulder roast)
> Salt and freshly ground black pepper
> One 11-ounce can chipotle peppers in adobo sauce
> 2 cans pop ( Dr Pepper) or your favorite cola
> 4 packed tablespoons brown sugar
> Directions
> Preheat the oven to 300 degrees F.
> Start by placing the onion quarters in the bottom of a pot. Sprinkle
> the pork with salt and pepper, and then place on top of the onions.
> Pour the chipotle peppers over the top, and then crack open the cans
> of pop and pour them over the whole thing. Add the brown sugar to the
> liquid and stir.
> Cover the pot, put in the oven and cook for at least 6 hours, flipping
> the roast 2 or 3 times during the cooking process. When it's done, the
> pork will be dark and weird and wonderful. It'll also be fork-tender.
> That's when you know it's done.
> Remove the meat from the pot and shred completely. Then return the
> meat to the pot and keep in the juice until you need it.
>
> Janet US

Same thing in a crockpot on high.

On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > Spicy Pop Pulled Pork
> > > >
> > > > Ingredients
> > > >
> > > > 2 onions, peeled and quartered
> > > > 1 whole pork butt (pork shoulder roast)
> > > > Salt and freshly ground black pepper
> > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > >
> > > Oh God, another soda pop recipe.
> > What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.
> Better in what way?

I figured that a soda saying the words "diet" on it might make whatever its marinading easier on the calories. Because everyone is watching their weight, right?

On 2021-05-09 10:00 a.m., bruce bowser wrote:
> On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:

>>>> Oh God, another soda pop recipe.
>>> What does he have to do with this? Anyway, the latest diet
>>> version of soda pop might even be better.
>> Better in what way?
>
> I figured that a soda saying the words "diet" on it might make
> whatever its marinading easier on the calories. Because everyone is
> watching their weight, right?
>

I don't think that marinating in a sweet liquid is going to put a lot of
sugar into the meat. Using a diet soda could pass on that nastiness of
artificial sweetener.

On Sunday, May 9, 2021 at 10:01:02 AM UTC-4, bruce bowser wrote:
> On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> > On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> > > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > > Spicy Pop Pulled Pork
> > > > >
> > > > > Ingredients
> > > > >
> > > > > 2 onions, peeled and quartered
> > > > > 1 whole pork butt (pork shoulder roast)
> > > > > Salt and freshly ground black pepper
> > > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > > >
> > > > Oh God, another soda pop recipe.
> > > What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.
> > Better in what way?
> I figured that a soda saying the words "diet" on it might make whatever its marinading easier on the calories. Because everyone is watching their weight, right?

Thanks for snipping the food science, which was the important part:

> > Would it contributed to caramelization of the exterior? Would it help
> > the meat retain moisture?

Sugar contributes both of those characteristics to a marinade. Artificial
sweeteners do not.

Good cooks develop a gut feeling for food science, even if they don't
think of it that way.

Cindy Hamilton

Cindy Hamilton wrote:

> On Sunday, May 9, 2021 at 10:01:02 AM UTC-4, bruce bowser wrote:
> > On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> > > On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > > > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> > > > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > > > Spicy Pop Pulled Pork
> > > > > >
> > > > > > Ingredients
> > > > > >
> > > > > > 2 onions, peeled and quartered
> > > > > > 1 whole pork butt (pork shoulder roast)
> > > > > > Salt and freshly ground black pepper
> > > > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > > > >
> > > > > Oh God, another soda pop recipe.
> > > > What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.
> > > Better in what way?
> > I figured that a soda saying the words "diet" on it might make whatever its marinading easier on the calories. Because everyone is watching their weight, right?
> Thanks for snipping the food science, which was the important part:
> > > Would it contributed to caramelization of the exterior? Would it help
> > > the meat retain moisture?
> Sugar contributes both of those characteristics to a marinade. Artificial
> sweeteners do not.
>
> Good cooks develop a gut feeling for food science, even if they don't
> think of it that way.


Although I only drink diet soda, I'd never even think of using it for a marinade or other cookery uses. My Coca - Cola cake would use the regular stuff, *not* any of diet or flavored stuff...

I like the idear of ribs marinated in Cherry Coke, but I'll use regular Coke and use cherry preserves for the cherry flavor...

Cindy, this will be a hit at your Daughters of the Confederacy potlucks ;-)

https://spicysouthernkitchen.com/cla...oca-cola-cake/

Classic Coca-Cola Cake

Posted on August 13, 2020 by Christin Mahrlig

This Classic Coca-Cola Cake is a wonderfully rich and chocolatey cake with coca cola in both the cake and icing. This delicious southern chocolate cake always gets rave reviews.

This cake is so easy to make and has so much great chocolate flavor. The cake batter itself is fabulously moist and dense. Its made with a cup of coke, buttermik, unsweetened cocoa powder and mini marshmallows.

On top is a wonderful Chocolate Icing that turns out like a thin coating of fudge on top. Over time it melts a little into the top of the cake keeping it wonderfully moist and fresh tasting for days.

Coca Cola Cake dates back to the mid-20th century, but became much more widely known when Cracker Barrel added it to their menu in the mid-1990s. Its very much like Texas Sheet Cake in flavor and texture, but with the addition of Coke.

The cake batter itself is perfectly moist and dense

Classic Coca-Cola Cake Recipe Tips:
You can use Dr. Pepper or Root Beer instead of Coke.
Some people like to add 1/2 teaspoon of ground cinnamon to their cake batter.

On Sun, 9 May 2021 07:50:17 -0700 (PDT), GM
> wrote:
snip
>
>CLASSIC COCA COLA CAKE
>
>
snip
thanks
Janet US

bruce bowser wrote:

> On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> > On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4,
> > > wrote:
> > > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > > Spicy Pop Pulled Pork
> > > > >
> > > > > Ingredients
> > > > >
> > > > > 2 onions, peeled and quartered
> > > > > 1 whole pork butt (pork shoulder roast)
> > > > > Salt and freshly ground black pepper
> > > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > > >
> > > > Oh God, another soda pop recipe.
> > > What does he have to do with this? Anyway, the latest diet
> > > version of soda pop might even be better.
> > Better in what way?
>
> I figured that a soda saying the words "diet" on it might make
> whatever its marinading easier on the calories. Because everyone is
> watching their weight, right?

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

Cindy Hamilton wrote:

> On Sunday, May 9, 2021 at 10:01:02 AM UTC-4, bruce bowser wrote:
> > On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> > > On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > > > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4,
> > > > wrote:
> > > > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > > > Spicy Pop Pulled Pork
> > > > > >
> > > > > > Ingredients
> > > > > >
> > > > > > 2 onions, peeled and quartered
> > > > > > 1 whole pork butt (pork shoulder roast)
> > > > > > Salt and freshly ground black pepper
> > > > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > > > >
> > > > > Oh God, another soda pop recipe.
> > > > What does he have to do with this? Anyway, the latest diet
> > > > version of soda pop might even be better.
> > > Better in what way?
> > I figured that a soda saying the words "diet" on it might make
> > whatever its marinading easier on the calories. Because everyone is
> > watching their weight, right?
>
> Thanks for snipping the food science, which was the important part:
>
> > > Would it contributed to caramelization of the exterior? Would it
> > > help the meat retain moisture?
>
> Sugar contributes both of those characteristics to a marinade.
> Artificial sweeteners do not.
>
> Good cooks develop a gut feeling for food science, even if they don't
> think of it that way.
>
> Cindy Hamilton

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

US Janet wrote:

> On Sun, 9 May 2021 07:50:17 -0700 (PDT), GM
> > wrote:
> snip
> >
> > CLASSIC COCA COLA CAKE
> >
> >
> snip
> thanks
> Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

US Janet wrote:

> On Sat, 8 May 2021 17:39:58 -0700 (PDT), GM
> > wrote:
>
> > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> >> Spicy Pop Pulled Pork
> >>
> >> Ingredients
> >>
> >> 2 onions, peeled and quartered
> >> 1 whole pork butt (pork shoulder roast)
> >> Salt and freshly ground black pepper
> >> One 11-ounce can chipotle peppers in adobo sauce
> >> 2 cans pop ( Dr Pepper) or your favorite cola
> >> 4 packed tablespoons brown sugar
> >> Directions
> >> Preheat the oven to 300 degrees F.
> >> Start by placing the onion quarters in the bottom of a pot.
> Sprinkle >> the pork with salt and pepper, and then place on top of
> the onions. >> Pour the chipotle peppers over the top, and then
> crack open the cans >> of pop and pour them over the whole thing. Add
> the brown sugar to the >> liquid and stir.
> >> Cover the pot, put in the oven and cook for at least 6 hours,
> flipping >> the roast 2 or 3 times during the cooking process. When
> it's done, the >> pork will be dark and weird and wonderful. It'll
> also be fork-tender. >> That's when you know it's done.
> >> Remove the meat from the pot and shred completely. Then return the
> >> meat to the pot and keep in the juice until you need it.
> >
> >
> > Thank you, Janet, will give this a whirl...!!!
>
> you're welcome.
> Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Sun, 09 May 2021 07:35:00 -0700, Cindy Hamilton wrote:

> Good cooks develop a gut feeling for food science

But the really good cooks develop a gut.

On Sunday, May 9, 2021 at 10:35:04 AM UTC-4, Cindy Hamilton wrote:
> On Sunday, May 9, 2021 at 10:01:02 AM UTC-4, bruce bowser wrote:
> > On Sunday, May 9, 2021 at 5:37:21 AM UTC-4, Cindy Hamilton wrote:
> > > On Sunday, May 9, 2021 at 5:13:39 AM UTC-4, bruce bowser wrote:
> > > > On Saturday, May 8, 2021 at 8:00:11 PM UTC-4, wrote:
> > > > > On Saturday, May 8, 2021 at 6:43:42 PM UTC-5, US Janet wrote:
> > > > > > Spicy Pop Pulled Pork
> > > > > >
> > > > > > Ingredients
> > > > > >
> > > > > > 2 onions, peeled and quartered
> > > > > > 1 whole pork butt (pork shoulder roast)
> > > > > > Salt and freshly ground black pepper
> > > > > > One 11-ounce can chipotle peppers in adobo sauce
> > > > > > 2 cans pop ( Dr Pepper) or your favorite cola
> > > > > >
> > > > > Oh God, another soda pop recipe.
> > > > What does he have to do with this? Anyway, the latest diet version of soda pop might even be better.
> > > Better in what way?
> > I figured that a soda saying the words "diet" on it might make whatever its marinading easier on the calories. Because everyone is watching their weight, right?
> Thanks for snipping the food science, which was the important part:
> > > Would it contributed to caramelization of the exterior? Would it help
> > > the meat retain moisture?
> Sugar contributes both of those characteristics to a marinade. Artificial
> sweeteners do not.
>
> Good cooks develop a gut feeling for food science, even if they don't
> think of it that way.

They might even double major in Chemistry and Business. Or is that 'too sophisticated' for me to mention, too?