Here is the midway update: The house smells absolutely wonderful. I went out to dig out my car from the snow and when I came in the aroma was amazing. It took about 3 hours for the tenderloins to be falling apart. It was less meat than Pat uses, so they got done faster plus tenderloins are already tender. So, I am going to shred the meat and re-bake in the sauce very soon. I used half the amounts since I only had 1.5 lbs. of meat. I also lowered the oven temp after an hour and a half, because it seemed to be cooking too fast rather than simmering. Again I think this is because I wasn't using a Butt Roast. The final taste test will come at dinner, so I will check back. (and you will be happy to know my thumb finally stopped bleeding although it kind of resembles ground meat. Oddly, it doesn't hurt at all. That's probably TMI.)

I had looked up the recipe before but I understood you to say you didn't want the heat and extra spiciness for this friend so the one with the chilis in adobo would not be a good choice for them so that's why I made the suggestions I made. The "spicy" one that you were looking at would be a better choice. Keep in mind the liquid is there primarily to add moisture to braise the meat and keep things moist over the long slow cooking time so that it'll break down the fat, collagen and the like and make it tender. Adding different liquids will add to taste and flavor so yes, add the Dr Pepper if you like. I usually use beer, since it helps tenderize and I've used Dr Pepper, root beer, etc as I mentioned before. I often put in some lemon juice and/or vinegar, depending on the taste mood I'm in at the time. Seems to me that lemonade, lemon juice, orange juice, apple juice would all be perfectly fine choices for the liquids. Most any juice. Cranberry, grape might look a little strange but white grape? You don't have to follow a recipe exactly. My motto is recipes are guidelines, not hard and fast rules. If you don't like something going in there and it's not integral to the purpose, leave it out or substitute. Most every pulled pork recipe is basically the same. Cook it slow, usually braising, often searing (or seering? I've seen it spelled both ways), often coating with a rub, shred it or chop it and add a bit of sauce or liquid of some type whether it be broth, bbq sauce or some even like coleslaw dressing and call it bbq sauce. The meat will usually still shine through and should be the main event of the dish IMO. Dr. Pepper Pulled Pork is not unique to Pioneer Woman. It's been around a long time. Here's a bunch of variations Crockpots are often used. Of course I use my Nesco but have done it baked or stovetop too. I really emphasize the taste benefit of browning the meat first even if you're using a crockpot. It's fine if you don't but usually better if you do. I also have several more formal recipes for a Dr Pepper BBQ sauce if you're interested. This post was edited by cynic on Wed, May 22, 13 at 0:28

Here is the recipe I use...if I'm in a hurry I don't pan fry first..Southern Pulled Pork from allrecipes.com Ingredients * 1 tablespoon butter * 2 pounds boneless pork roast * 1 tablespoon Cajun seasoning..I make my own and use lots * 1 medium onion, chopped * 4 cloves garlic, crushed * 4 cups water...I use chicken broth instead * 1 tablespoon liquid smoke flavoring Directions Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Darn, I got impatient and just took a guess, though I should've waited for your good advice bc I don't think this'll be ready for tonights dinner anyway. lwo, thanks! I bet a smoker would make it perfect. I don't have one though, and I'm not trying to win any contests tonight just feed hungry mouths! And most recipes I found online said to use a dutch oven & said nothing about a rack. I just got this new pot & wanted to try it out. I ended up searing it, pouring some apple cider vinegar and 1/2 a beer over it, choosing "convection roast" on 275, and now its def sitting in all its fat slowly roasting away. I guess itll be fatty but it does smell good! Next time I'll do a rack on a sheet pan. So you don't cover it when you do that? My real question that I need to explore is what the difference is between all those settings on my Bosch oven... topic for another thread or someday finding the time & desire to sit down with the oven manual... thanks!