Place the onions in the bottom of slow cooker. Place the pork on top and add garlic, ground mustard cayenne pepper, salt, pepper, vinegar and Worcestershire sauce. Pour the Dr Pepper on top and cook on high for 4-5 hours (or on low for 8 hours). Before the last hour of cooking carefully remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour. Drain the remaining juices and toss the meat and onion mixture in the bbq sauce sauce of choice. I don't have an exact amount listed, just add a bit at a time until you get to your desired sauciness.
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|Serving Size: 1 Serving (2162g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2212 (67%)|
|Amt Per Serving||% DV|
|Total Fat 245.8g||328 %|
|Saturated Fat 85g||425 %|
|Monounsaturated Fat 109.6g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 966.2mg||297 %|
|Sodium 1462.3mg||50 %|
|Potassium 4614.8mg||121 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.1g|
|Protein 235g||336 %|
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Calories per serving: 3288
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