Trim any excess fat from the pork shoulder, but leave some fat for flavor and moisture.
Season the pork shoulder with salt, pepper, smoked paprika, chili powder, and any other spices you prefer.
2. Set Up the Slow Cooker:
Place the sliced onions and minced garlic at the bottom of your slow cooker.
Place the seasoned pork shoulder on top of the onions and garlic.
3. Add Dr. Pepper and Other Ingredients:
Pour the can of Dr. Pepper over the pork, making sure it covers the meat. Add the Worcestershire sauce and brown sugar.
If desired, you can also pour in some barbecue sauce at this stage (or wait until later, depending on your preference).
4. Cook the Pork:
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fall-apart tender. You should be able to shred the meat easily with two forks.
5. Shred the Pork:
Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Discard any large chunks of fat.
6. Mix the Pork with the Sauce:
Skim any excess fat from the sauce left in the slow cooker. You can use a spoon to remove the fat, or use a fat separator if you have one.
Return the shredded pork to the slow cooker, mixing it into the remaining sauce. Add the barbecue sauce at this point, if you prefer your pulled pork to be more saucy.
7. Serve:
Serve the Dr. Pepper pulled pork on hamburger buns, in tortillas for tacos, or alongside rice and vegetables. You can also top it with extra barbecue sauce or coleslaw for added flavor and texture.
