Dr. Pepper Pulled Pork in the Slow Cooker

By jenniferbrower

Delicious and easy!

Ingredients

• 2 1/2-3 lb pork butt (also known as a 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
• 1/4 cup apple cider vinegar
• 3 tablespoons Worcestershire sauce
• Barbecue sauce of choice

Details

Preparation time 20mins
Adapted from facebook.com

Preparation

Step 1

Place the chopped onions in the bottom of the slow cooker. Placed 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 barbecue sauce of choice.

Can also be done with beef!