Dr. Pepper Pulled Pork

Directions

1. 1
   Pat dry the outside of the pork butt and rub with some salt and pepper.
2. 2
   Heat the oil in a large skillet over medium high heat and sear each side of the pork (it doesnt have to be cooked all the way through just seared).
3. 3
   Place browned pork shoulder into crockpot and cover with 1 cup Dr. Pepper, mixed with 1 teaspoon of minced garlic and the onion powder.
4. 4
   Cover and cook on low for 8 hours.
5. 5
   (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.)
6. 6
   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.
7. 7
   Bring to a boil and then simmer for 45 minutes (sauce will thicken.)
8. 8
   After 8 hours on low, remove the pork and shred with two forks.
9. 9
   It will fall apart very easily at this point and smell amazing.
10. 10
    Add the sauce to the pork, and mix together.
11. 11
    (I added the sauce about a cup at a time, stirring in between since it sort of soaks it up as you go.)
12. 12
    Serve on a toasted bun.
13. 13
    (Adapted from the Root Beer Pulled Pork recipe also here at TastyKitchen.)