Crockpot Recipe: Spicy Dr. Pepper Shredded Pork

This is such a simple and so delicious recipe. Now I can’t take full credit for this, because I originally saw it on The Pioneer Women, but she cooked it in a dutch oven and roasted it in the oven for 6 hours. I adapted it and used my crock pot instead and it came out perfectly.


1. Chop up 1 large onion and put it in your crock pot.

2. Set 1 whole pork shoulder (or otherwise known as pork butt) on top of the onions.

3. Season with salt & pepper.

4. Dump 1 can (11oz) of Chipotle Peppers in Adobo Sauce (use less if you want a milder taste)

5. Pour 2 cans of Dr. Pepper, trust me on this one.

6. Set the heat on low and let it cook for 6-10 hours.


The sugars from the Dr. Pepper makes the meat so sweet and super tender and juicy and the chipotle peppers add in a nice spice. Serve it with flour tortillas and top with lettuce, tomatoes, cheese, salsa … you get the idea!


New Baby Mantra

I’m guest posting today over at The Memoirs of Megan. Below is a little snippet of the post:

- – -


The cleaning and scrubbing can wait till tomorrow,

But children grow up, as I’ve learned to my sorrow.

So quiet down cobwebs; Dust go to sleep!

I’m rocking my baby and babies don’t keep.

~ Ruth Hulbert Hamilton

Oh the sweet new days of having a newborn and a wee little one in the house. If you are a mom, you know what I am talking about, the sheer joy in watching your little one in whatever they are doing. But those early days were tough. No one could have told me just how I would feel holding this new little life in my hands {literally} and this new life was so dependent on me. Not only for the breastmilk that I was producing which was liquid gold and needed to fill his ever so hungry and tiny belly, but for: care, warmth and unwavering love.

As each day passed and my newborn grew one day at a time and I marveled at just how precious he was, and tried to soak everything in, something else was going on too… {to read the rest of the story, head on over to Memoirs of Megan}