Ok, I did a reasonably thorough Google site search of the Hot Pepper Forum as suggested, and really only found what has been stated by TAMU and spiced_ham. Heat (capsaicinoids) cannot be produced anywhere in the current generation pepper, and particularly not in the seeds, by the cross pollinator. Virtually all other references to the contrary were categorized as 'old wives tales'. I found none that supported the 'tale' when told, though that doesn't necessarily mean they don't exist since I didn't search past 18 pages of results. June '05 (quote) Posted by opqdan z5 OH (My Page) on Wed, Jul 6, 05 at 11:39 The walls and placenta (white part seeds where seeds are attached) of a pepper are made of the same genetic material as the parent plant meaning that the heat level is unaffected by the pollinator. Only the seeds contain a mix of both parents, and if planted can possibly produce a different pepper. (end quote) May '06 (quote) Posted by opqdan z5 NE OH (My Page) on Tue, May 23, 06 at 16:54 Seeds produce no capsaicinoids (the stuff that make peppers hot). The only reason that they are hot is due to their close proximity to the placenta, they absorb some of the capsaicin. Capsaicin is produced in the placental tissue, usually concentrated where the ribs meet the wall. When people remove the seeds, they also tend to remove this material which leads to the false presumption that the seeds are the cause of the heat. The placental tissue only contains maternal tissue. The same as the pepper walls, etc. (end quote)

Thanks linda_lou - I think if I leave out the garlic it will be what I was looking for - THANK YOU! Nancy

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

Wonderful winged meal!...creative and I am cure yummy! Linda C