Recipe: Spicy Pulled Pork (using Dr. Pepper, crock pot)

SPICY PULLED PORK

2 to 2 1/2 pounds boneless pork shoulder
Salt and pepper
1 large sweet onion, cut into thin wedges
1 (18 to 20 oz.) bottle hot style barbecue sauce (about 1 3/4 cups)
1 cup Dr. Pepper carbonated beverage
16 to 20 baguette slices, toasted (for serving)
Sliced pickles (optional, for serving)

Trim fat from meat. You may need to cut meat in half so it will fit in the slow cooker. Sprinkle meat with salt and pepper. Place onion in slow cooker. Top with meat.

In a medium bowl, stir together barbecue sauce and Dr. Pepper. Pour sauce mixture over meat.

Cover crock pot; cook on LOW heat setting for 8 to 10 hours or on HIGH setting for 4 to 5 hours.

Transfer cooked meat to cutting board. Using forks, shred the meat. Return meat to sauce and onions in cooker and keep warm on LOW setting.

TO SERVE:
Using slotted spoon, divide meat mixture among half of the baguette slices. Top with remaining slices and secure with wooden picks. If desired, serve sandwiches with sliced pickles.

Makes 8 to 10 servings
Source: Essential Slow Cooker Classics by Judith Finlayson