Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork shoulder
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker.
Place the pork shoulder 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).
Remove the meat from the slow cooker and shred.
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 barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Recipe from www.somethingedible.com! Check out her site.