1 pork butt/pork shoulder roast (4-5lbs)
Salt, pepper & garlic powder
1 onion sliced (optional)
1 can Dr. Pepper
¾ cup barbecue sauce (or to taste)
1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
3. The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
4. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
Macros (1 Serving; makes 8 servings in total):
Protein - 26g
Carbs - 1g
Fat - 8g