4-7 lb pork butt (also known as a pork shoulder)
24 oz.- 32 oz. Dr. Pepper
1 large onion, cut in quarters and then again in half
4 garlic cloves, minced
2 teaspoons dry ground mustard
1/2 teaspoon cayenne pepper
Kosher Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice (BullsEye)
(Adobo with Pepper, Granulated Garlic, Apple Cider Vinegar, Liquid Smoke – to add after chopping meat)
Place the 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).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the 1/2 cup barbecue sauce of choice (I like BullsEye), Adobo seasoning, granulated garlic, pepper, salt, a few drops of liquid smoke and two tablespoons of apple cider vinegar. Add more bbq sauce to get the meat to the desired sauciness you prefer.
Enjoy !!! I am serving this with my five cheese skillet mac and cheese and some veggies. 🙂