A tasty twist on chicken Alfredo that is simple to prepare. Even my 1-year-old enjoys it, the whole family does!
| Prep Time: | 10 mins |
| Cook Time: | 9 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds pork shoulder roast
- 1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup packed brown sugar
- 1 (4 ounce) can diced green chiles
- ⅔ cup salsa verde
- 1 habanero pepper, diced (Optional)
- salt and ground black pepper to taste
Instructions
- Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
- Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
- Cover and cook on Low until flavors are absorbed, about 1 hour.
- You may wish to discard some of the juice from the pork after the initial cook time, depending on how saucy you like your pork.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 582 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made this recipe as is, omitting the habanera pepper, and it is delicious! Now that I’ve made it a few times I have decreased the amount of brown sugar slightly and it was just as tasty. This is a family favorite!!
This turned out tender and delicious as written. I didn’t see the note about discarding some of the juice and I wish I would have because it was too wet. To remedy that, I transferred it to a skillet and cooked the liquid down to crisp it up. If you choose not to use the optional habanero, I do recommend you use a jalapeno or something to bring some heat so that you get that perfect balance of sweet/heat. I actually used 2 habanero’s but we like it spicy. Overall a great recipe, just be sure to discard some of the juice in that final cooking.