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1
trim fat off pork, run under cold water and pat dry with paper towels
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2
mix rub ingredients and pat into meat.
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3
store extra in a cool dry place
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4
place in fridge art least over night, but 24 hrs is better
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5
let meat sit outside of fridge for about 2 hours before cooking
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6
preheat oven to 205. cut onions, garlic, and jalapenos ( I cut 2 into slices and diced 2.
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7
I also kept the seeds but you can remove them as well) store veggies in fridge for later
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8
place in glass baking dish or if using aluminum pan, coat pan in aluminum foil before putting meat in.
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9
pour half the liquid smoke over meat followed by enough Dr pepper to cover half of meat.
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10
add remaining rub mix.
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11
then cover with aluminum foil and place in oven
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12
cook for 10 hours, flipping halfway through, removing excess liquid, then recovering in foil before placing back in oven.
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13
once it is cooked, the bone should fall right off the meat... remove liquid from pan and cover for 30 minutes.
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14
then place the meat in a mixing bowl and shred, removing excess fat as needed.
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15
(also remove any fat remaining in baking dish)
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16
add jalapenos, garlic, remainder of liquid smoke, and BBQ sauce, and mix together.
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17
place back in oven uncovered for another 45 minutes.
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18
remove from oven, add onions, mix together, and serve
