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NOTE: I prefer Sweet Baby Rays Sweet and Spicy Barbeque Sauce.
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1.
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Pre-heat oven to 180 degrees Fahrenheit (OR if using crock pot, you will cook on low).
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2.
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Peel your onion, then slice it into quarters.
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Place the quarters around the edges of your 9x9 baking pan or crock-pot.
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3.
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Sprinkle the Creole seasoning pretty heavily all over the Boston Butt Roast.
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Rub in the seasoning on all sides.
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4.
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Place the roast in the middle of the pan or crock-pot so that the onions are surrounding it.
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5.
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Pour about three-fourths of the 20 ounce bottle of Dr. Pepper around the roast.
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6.
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Using about half of the bottle of barbecue sauce, squeeze it all over the top of the roast, and then around it into the Dr. Pepper.
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7.
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Cover the pan tightly with aluminum foil (or if using a crock-pot, just put the top on).
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8.
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OVEN: cook for approximately 8 hours on 180 degrees.
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CROCK-POT: 8 hours on low temperature.
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9.
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After 8 hours, remove the roast from the brine onto a cutting board and pull it apart with two forks (shredding it).
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10.
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Place the pulled pork into a medium sauce pan that is being heated on low-medium heat.
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11.
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Then pour about a half cup of the brine into the saucepan over the pork and stir.
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12.
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Let it heat through all the way, then serve on hamburger rolls with a little barbeque sauce on top!
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ENJOY!
