Dr. Pepper Pulled Pork

Directions

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