Dr. Pepper Pulled Pork

Pat dry the outside of the pork butt and rub with some salt and pepper. Heat the oil in a large skillet over medium high heat and sear each side of the pork (it doesn’t have to be cooked all the way through – just seared).

Place browned pork shoulder into crockpot and cover with 1 cup Dr. Pepper, mixed with 1 teaspoon of minced garlic and the onion powder. Cover and cook on low for 8 hours. (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.)

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. Bring to a boil and then simmer for 45 minutes (sauce will thicken.)
After 8 hours on low, remove the pork and shred with two forks. It will fall apart very easily at this point and smell amazing.

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

Serve on a toasted bun.

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