Recipe and photograph courtesy of Cooking Professionally.
• 1 pork butt/pork shoulder roast 4-5lbs
• Salt, pepper, and garlic powder
• 1 onion sliced, optional
• 1 can Dr. Pepper
• 3/4 cup barbecue sauce or to taste
• Rolls and coleslaw for serving, if desired
Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper, and garlic powder.
Pour Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
Add barbecue sauce to taste. Allow cooking an additional 30-60 minutes, if desired.
Serve however you desire—with rolls, coleslaw, etc.