What you will find:

  • Dr. Pepper Chipotle Shredded Pork
  • Island Pork Tenderloin from P90X in a Crock Pot
  • Pot Roast in a Crock Pot
  • Black Bean Burritos

Nothing beats coming home to dinner ready in the crock pot after a long day at work. This fall weather is making me want warm meals, soups, and long sleeves so bad! My mother in law made this meal and I fell in love with Dr. Pepper Chipotle Shredded Pork. I’m not quite sure that it is “healthy” per se… but I count it as a “protein” dinner. At least that is what I tell myself.

We will eat this just as it is as shredded pork, add corn tortillas for shredded pork tacos with cilantro, or with whole wheat slider buns for a shredded pork sandwich.

Here is the original Pioneer Woman “Spicy Dr. Pepper Shredded Pork” recipe. Check out her entire website. I have not “met” a Pioneer Woman recipe I have not liked yet.

My crock pot version… prepare to be amazed… put all of the ingredients into a crock pot instead of the oven. Ta-Da!! 🙂 Cook on low all day. I cook mine from 7am-4pm. Shred the pork with 2 forks and serve.


  • 1  Onion- cut in large slices
  • 1 whole Pork Shoulder – 3-5lbs.
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce (dump in the sauce as well)
  •  1.25 liter bottle of Dr. Pepper, (2 cans of DP with 5-7 lbs of Pork)
  • 2 Tablespoons Brown Sugar
Island Pork Tenderloin from P90X in a Crock Pot

I cooked this little baby in the crock pot all day on low and it came out looking more like pulled pork. The flavors were intense with the spice rub and contrasted well with a salad. This dinner was supposed to be sliced pork tenderloin and a side salad for dinner, but since the pork was so tender it was falling apart… I went with a shredded pork salad instead.

Less dishes and more flavor combos. Sounds good to me.

I prepped this meal before work and came home to a delicious smelling garage… seriously, the flavors are that great.

P90X Island Pork Tenderloin Recipe


  • 16 oz Pork tenderloin,
  • .5 tsp salt
  • .25 tsp pepper,
  • .5 tsp chile powder
  • .5 tsp ground cumin
  • .5 tsp cinnamon
  • .25 c brown sugar
  • .5 tbs fresh garlic, finely chopped
  • .5 tbs Tabasco sauce
  • olive oil
Crock Pot Directions:
1. Stir together salt, pepper, chile powder, and cinnamon, then coat pork with spice rub.
2. Heat olive oil in a skillet over moderately high heat and brown pork, turning, about 4 minutes
3. Place pork tenderloin in the crock pot
4. Stir together brown sugar, garlic, and tabasco and pat onto top of tenderloin
5. Add about 1 cup of water, close lid, cook on low all day, check pork with meat thermometer 170
Oven Directions:
1. Preheat pven to 350
2. Directions 1-4 same as above
3. Place pork in a roasting pan and cook in the oven for 20-30 mins (until the internal temp is 170)


  • Tortillas (corn or flour)
  • Brown Long Grain Rice- steamed
  • Black Beans- rinsed, boiled
  • Cilantro- chopped
  • Cheese- optional** all we had was feta, just a little, not too many calories need to be added
  • I sprinkled cumin, salt, pepper
This is the Runner’s World recipe, but I did not have all of the ingredients or the time to bake it. I loved mine just like this, but my husband, the hunter, thought this was blaspheme. So he found some of the leftover Dr. Pepper Chipotle Shredded Pork and added it to the burrito. It is a great way to get protein and takes no time at all.

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