DR PEPPER PORK SHOULDER RECIPES

Steps:

• Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.  Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.  Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
  Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Steps:

• In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
• Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
• Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
• Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
• Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
• Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.