1(4 to 5-pound)bone-in pork boston butt roast or shoulder
½cuppork dry rub(if using a store-bought rub, start with only ¼ cup and add more after cooking)
12ouncesdr. pepper
1tablespoonliquid smoke (optional)
1cupbarbecue sauce, divided(plus extra to taste)
salt and pepper to taste
Instructions
Add onion to the bottom of the slow cooker. Place pork roast on top of onions. Add fry rub, Dr. Pepper, liquid smoke (if using), and ½ cup of barbecue sauce.
Cover and slow cook 8 to 9 hours or until very tender and can be pulled apart easily with a fork.
Remove the roast from the crock pot and set it aside on a large cutting board. Using two forks shred the meat, removing any excess fat and bones.
Remove the liquid from the pot and strain the onion from the juices. Remove and discard any fat, cartilage, or bones. Save 1 cup of the juices (and any onion that you want to add back).
Add the shredded pork to the slow cooker, ½ cup of the pot juices, and ½ cup of the remaining barbecue sauce. Add more juices to increase moisture and adjust any seasoning with salt, pepper, and dry rub as needed. Cover and cook on low to warm if needed.
Notes
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VARIATIONS: Salt and pepper the pulled pork to taste, or add more pot roast seasoning.
SERVING SUGGESTIONS: Serve on it's own with a side of mashed potatoes or rice, wrap in lettuce, or serve on a hamburger bun with a side of coleslaw and baked beans.