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The Water Cooler
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<blockquote data-quote="mtnboomer" data-source="post: 2982230" data-attributes="member: 32439"><p><span style="font-size: 22px"><strong>Slow Cooker Dr. Pepper Pulled Pork</strong></span></p><p></p><p><span style="font-size: 18px"><strong>Ingredients</strong></span></p><p><span style="font-size: 18px"></span></p><p>1 - Large yellow onion, halved and sliced</p><p></p><p>1 - 5 To 7 pounds pork butt roast</p><p></p><p>Salt and black pepper</p><p></p><p>2 to 3 cloves garlic, minced</p><p></p><p>1 tsp dry mustard</p><p></p><p>Pinch cayenne pepper</p><p></p><p>¼ cup cider vinegar</p><p></p><p>3 Tbsp Worcestershire sauce</p><p></p><p>2 cans Dr. Pepper<em> (24 ounces)</em></p><p></p><p>2 Tbsp Brown Sugar</p><p></p><p>1 bottle BBQ sauce, 40 oz. <em>(I prefer Head Country)</em></p><p></p><p>Hamburger buns</p><p></p><p><span style="font-size: 18px"><strong>Directions</strong></span></p><p>Generously season the pork roast with salt and pepper. Spread the onions in the bottom of a slow cooker then set the roast on top of the onions. Combine and add all remaining ingredients, except the BBQ sauce. Cover and cook on low for 8 to 10 hours, or until roast easily pulls apart.</p><p></p><p>Drain the juice from the slow cooker into a bowl. Remove roast from pot. Remove onions from juice and replace in slow cooker. Use two forks to shred meat, remove bone <em>(if any)</em> and replace in cooker. Pour in a bottle of BBQ sauce. Add 1/4 cup of the reserved cooking liquid back to the slow cooker. Stir to coat. Cook another 30 to 60 minutes on low.</p><p></p><p>Serve shredded pork on buns. Enjoy!</p><p></p><p><em><strong>I have made this recipe and it's delicious! Enjoy!</strong></em></p></blockquote><p></p>
[QUOTE="mtnboomer, post: 2982230, member: 32439"] [SIZE=6][B]Slow Cooker Dr. Pepper Pulled Pork[/B][/SIZE] [SIZE=5][B]Ingredients[/B] [B][/B][/SIZE] 1 - Large yellow onion, halved and sliced 1 - 5 To 7 pounds pork butt roast Salt and black pepper 2 to 3 cloves garlic, minced 1 tsp dry mustard Pinch cayenne pepper ¼ cup cider vinegar 3 Tbsp Worcestershire sauce 2 cans Dr. Pepper[I] (24 ounces)[/I] 2 Tbsp Brown Sugar 1 bottle BBQ sauce, 40 oz. [I](I prefer Head Country)[/I] Hamburger buns [SIZE=5][B]Directions[/B][/SIZE] Generously season the pork roast with salt and pepper. Spread the onions in the bottom of a slow cooker then set the roast on top of the onions. Combine and add all remaining ingredients, except the BBQ sauce. Cover and cook on low for 8 to 10 hours, or until roast easily pulls apart. Drain the juice from the slow cooker into a bowl. Remove roast from pot. Remove onions from juice and replace in slow cooker. Use two forks to shred meat, remove bone [I](if any)[/I] and replace in cooker. Pour in a bottle of BBQ sauce. Add 1/4 cup of the reserved cooking liquid back to the slow cooker. Stir to coat. Cook another 30 to 60 minutes on low. Serve shredded pork on buns. Enjoy! [I][B]I have made this recipe and it's delicious! Enjoy![/B][/I] [/QUOTE]
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