Dr. Pepper Pulled Pork Sandwiches

Ingredients

• 16 lb Boston Butt (pork shoulder)(2720g)
• 24 tablespoon BBQ Rub(32g)
• 34 tablespoon Yellow Mustard(60g)
• 41 tablespoon Salt & Black Pepper(18g)
• 51 cup BBQ Sauce(250g)
• 61 Onion, sliced(120g)
• 70.5 cup Brown Sugar(110g)
• 88 oz Dr. Pepper(240g)
• 910 Sandwich Buns(600g)

Instructions

1. 1Stab the Boston butt several times to allow juices to penetrate.
2. 2Rub the pork with yellow mustard and coat generously with BBQ rub.
3. 3Place sliced onion in the bottom of a slow cooker.
4. 4Season onions with salt and black pepper, then sprinkle with brown sugar.
5. 5Place the pork on top of the onions.
6. 6Pour Dr. Pepper and half of the BBQ sauce over the pork.
7. 7Cover and cook on low for 8 hours, or until the pork is tender and the bone pulls out easily.
8. 8Remove the pork from the slow cooker, discard excess fat, and shred the meat.
9. 9Return the shredded pork to the slow cooker, add the remaining BBQ sauce, and cook on high for 20 minutes to warm through and caramelize the sauce.
10. 10Serve the pulled pork on toasted sandwich buns. Optionally, top with pineapple coleslaw.