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1
Place all rub ingredients in a bowl or screw topped jar, mix well.
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2
Put pork on large plate, rub in half of spice mix, ensure even coat rubbing into any cavities.
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3
Wrap tightly in cling film, place in fridge for at least 2 hours, overnight is better !
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4
Preheat oven to 150c /130c fan oven.
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5
Slice onion into thin wedges and place in bottom of a casserole with a tight fitting lid,
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6
Rub pork with remaining spice mix, place pork on top of onions, pour in Dr Pepper, put on lid.
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7
Place in oven and cook for 5 hours, turning after 2 & 4 hours.
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8
Rmove pork from pan and check if cooked and shreds easily, if not return to oven for further hour.
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9
Allow pork to rest,covered in foil, for 15 minutes
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10
Meanwhile skim fat from cooking liquor, at this point you can remove onion if not using later.
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11
Put liquor in a pan boil and reduce by half.
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12
Shred the pork with two forks, removing any fat and gristle.
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13
Return pork to pan, add cooking liquor (& onions if using) and heat through.
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14
Serve in warm rolls or wraps with coleslaw and / or salad.
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15
You can add your favourite barbecue sauce, but this recipe is moist and spicy enough
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16
If you don't have smoked paprika, use paprika and add 1 -2 teaspoons liquid smoke at step 5, (adjust amount to your own taste)
