Dr. Pepper Pulled Pork

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. Cook until the crust is golden brown and delicious on both sides of the roast.

Once browned, remove pork shoulder and onion from skillet and add it into the slow cooker. Deglaze the skillet as needed with 1-2 tablespoons of Dr. Pepper. Just stir the Dr. Pepper around in the pan and scrape up the browned bits from the bottom of the pan.

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. Cook on low for around 8 hours.

Once cooked, remove pork shoulder carefully from the crockpot and set it on a cutting board. “Pull” the pork apart using two forks. The meat will be very tender, so it should easily fall apart.

Pour the juices from the crockpot into a gravy separator. Allow it to sit for a few minutes, and remove all of the fat that has risen to the top. When that has been removed, heat the rest of the liquid in a skillet on medium low heat. Add in reserved Dr. Pepper and cook until liquid has reduced and becomes thick 20-25 minutes.

Collect sauce and pour it on top of the pulled pork for service.

Adapted from The Pioneer Woman.