Dr. Pepper Pulled Pork

1. 1

   Pat dry the outside of the pork butt and rub with some salt and pepper.

2. 2

   Heat the oil in a large skillet over medium high heat and sear each side of the pork (it doesnt have to be cooked all the way through just seared).

3. 3

   Place browned pork shoulder into crockpot and cover with 1 cup Dr. Pepper, mixed with 1 teaspoon of minced garlic and the onion powder.

4. 4

   Cover and cook on low for 8 hours.

5. 5

   (Truth be told, I cooked mine for 5 on high and it was still super tender and very good- I just normally prefer to cook slower and lower when I have the time.)

6. 6

   With about 45 minutes left, whisk the other 4 cups of Dr. Pepper, 1 teaspoon minced garlic, hot sauce and chili sauce together in a medium sauce pan.

7. 7

   Bring to a boil and then simmer for 45 minutes (sauce will thicken.)

8. 8

   After 8 hours on low, remove the pork and shred with two forks.

9. 9

   It will fall apart very easily at this point and smell amazing.

10. 10

    Add the sauce to the pork, and mix together.

11. 11

    (I added the sauce about a cup at a time, stirring in between since it sort of soaks it up as you go.)

12. 12

    Serve on a toasted bun.

13. 13

    (Adapted from the Root Beer Pulled Pork recipe also here at TastyKitchen.)

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