Slow Cooker Spicy Dr. Pepper Shredded Pork

• 3-5lb bone-in pork shoulder (sometimes labeled as “Boston butt” or
“pork butt roast”)
• 1 small onion, peeled and sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1, 7oz can chipotle peppers in adobo sauce
• 3 cups of Dr Pepper (2 cans) – I think you could also sub root beer or cola *not needed until day of cooking*

 1. Place pork shoulder in your slow cooker and add remaining   ingredients.
2. Cover, and cook on “low” setting for 8-12 hours (depending on the
size and strength of your slow cooker). You’ll know it’s done when
the meat easily falls off the bone.
3. Use a fork and knife to separate meat from the bone and shred
meat.
4. Strain remaining juice, onions, and peppers left in your slow cooker.
Discard what you catch in the strainer and keep the juice that
strains through.
5. Return juice and shredded pork to your slow cooker, and stir to  combine.
6. Serve on soft tortillas with your favorite taco toppings.
To Freeze
Combine all ingredients – except Dr. Pepper - in a gallon-sized plastic
freezer bag. Remove as much air as possible and freeze for up to three
months. When ready to eat, thaw overnight in refrigerator. Add to slow
cooker with Dr. Pepper. Cook on “low” setting for 8-12 hours, or until meat
easily pulls apart with a fork. Shred meat and serve!