Spicy Dr. Pepper Braised Shredded Pork

I found this recipe on The Pioneer Woman's website. I changed a thing or two and added a little bit of my twists and here's the result.

1 whole large onion

1 whole Pork Shoulder (pork butt) - 5 To 7 Pounds
Salt and Freshly Ground Black Pepper
Granulated Garlic
1 can (11 oz.) Chipotle Salsa
3 cups Dr Pepper
2 T. Dark Brown Sugar
1 T. Light Brown Sugar

Preheat oven to 300 degrees.

Peel the onion and cut it into medium sized wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast and then liberally sprinkle with granulated garlic. Place the pork on top of the onions in the pan.

Pour the can of chipotle salsa over the pork. Slowly pour in the Dr Pepper. Add brown sugars to the juice and stir in until dissolved.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.  

Night one we ate this on toasted sub rolls.

Night two we had this alongside some new potatoes and baked beans.

Night three the delicious pork was wrapped in warm tortillas with some pepperjack cheese, salsa and sour cream.