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1
In a large skillet over medium high heat, brown meat for 10-12 minutes total adding the chopped onion to the skillet about 3 minutes into the cooking process.
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2
Cook until the crust is golden brown and delicious on both sides of the roast.
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3
Once browned, remove pork shoulder and onion from skillet and add it into the slow cooker.
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4
Deglaze the skillet as needed with 1-2 tablespoons of Dr. Pepper.
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5
Just stir the Dr. Pepper around in the pan and scrape up the browned bits from the bottom of the pan.
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6
Add the deglazing mixture and all of the remaining ingredients (except reserve 1/2 can of Dr. Pepper) to the crockpot, put the lid on and set to temperature to low.
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7
Cook on low for around 8 hours.
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8
Once cooked, remove pork shoulder carefully from the crockpot and set it on a cutting board.
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9
Pull the pork apart using two forks.
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10
The meat will be very tender, so it should easily fall apart.
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11
Pour the juices from the crockpot into a gravy separator.
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12
Allow it to sit for a few minutes, and remove all of the fat that has risen to the top.
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13
When that has been removed, heat the rest of the liquid in a skillet on medium low heat.
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14
Add in reserved Dr. Pepper and cook until liquid has reduced and becomes thick 20-25 minutes.
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15
Collect sauce and pour it on top of the pulled pork for service.
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16
Adapted from The Pioneer Woman.
