Slow Cooker Dr. Pepper Pulled Pork PRINT
|1||large yellow onion, quartered|
|1||5 To 7 pounds pork butt roast|
|Salt and black pepper|
|2 to 3||cloves garlic, minced|
|1||tsp dry mustard|
|Pinch cayenne pepper|
|¼||cup cider vinegar|
|3||Tbsp Worchestershire sauce|
|2||cans (12 ounces) Dr. Pepper|
|2||Tbsp Brown Sugar|
|1||bottle BBQ sauce|
Generously season the pork roast with salt and pepper. Put the onions in the bottom of a slow cooker then set the roast on top of the onions. Add all remaining ingredients, except theBBQsauce. Cover and cook on low for 8 to 10 hours, or until it easily pulls apart.
Drain most of the juice from the slowcooker into a bowl. Use two forks to shred meat. Pour in a bottle ofBBQsauce. Stir to coat. Cook another 30 to 60 minutes on low. You can add some of the reserved cooking liquid to back to the slow cooker if if needed. Serve shredded pork on buns.