Dr. Pepper Pulled Pork for Slow Cooker

By Vickie

Ingredients

• 2 1/2 to 3 lb. pork butt (also known as pork shoulder)
• 24 oz. (2 cans) Dr. Pepper
• 1 med. onion, cut in quarters and then again in half
• 2 garlic cloves, minced
• 1 1/2 tsp. dry ground mustard
• 1/4 tsp. cayenne pepper
• salt and pepper to taste
• 1/4 C apple cider vinegar
• 3 TBS. Worcestershire Sauce
• Barbecue sauce of choice

Preparation

Step 1

1. Placed chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire Sauce. Pour the Dr Pepper on top and cook on high for 4-5 hours (or on low for 8 hours)
2. Shred\ the pork. Cook in slow cooker for an additional hour.
3. Drain remaining juice and toss the meat and onion mixture in the barbecue sauce of your choice.