Dr. Pepper Pulled Pork

NOTE: I prefer Sweet Baby Ray’s “Sweet and Spicy” Barbeque Sauce.

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