This amazing pulled pork recipe is so easy to make! A guaranteed crowd favorite, it’s also one of my most-loved slow cooker weeknight dinners. There’s no planning ahead or day-long brining required; simply season your meat and dump it in your slow cooker with the rest of the ingredients. Serve it with bbq sauce and all of your favorite side dishes like coleslaw, salad, mac and cheese, and cornbread, or enjoy it served on your favorite sandwich bun.
Trim any excess fat from the pork shoulder and pat dry with paper towels. In a small bowl, combine the chili powder, paprika, garlic powder, salt, and black pepper. Rub the spice rub all over the entire surface of the pork shoulder so that it is evenly coated.
Place the peeled and quartered onions in the bottom of a large Crockpot. Add one (12-ounce) can of Dr. Pepper to the slow cooker and place the pork shoulder directly on top. Cover and cook on low for 8 hours.
After the time is complete, remove the cooked pork from the slow cooker and transfer it to a large bowl or serving platter. Use two forks to shred the pork (this should happen easily, if not, you may need to cook the pork for longer).
Transfer the remaining liquid to a saucepot. (Optional – gently simmer the broth over medium-low heat until reduced to about 1 1/2 cups)
Return the shredded pork back to the bowl of the slow cooker. Combine with your favorite barbecue sauce, if desired, thinning the barbecue sauce with some of the cooking liquid, if needed. Keep covered and set to “warm” until ready to serve.