Ingredients
1 boneless pork shoulder roast (5 to 7 pounds)1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon freshly ground pepper6 chipotle peppers in adobo sauce, finely chopped (about 1/3 cup)1 large sweet onion, halved and sliced2 tablespoons brown sugar2 cans (12 ounces each) Dr Pepper1 cup barbecue sauceOptional: French-fried onions, biscuits and deli coleslaw
Preparation
Preheat oven to 325°. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, until meat is tender, 4 to 4-1/2 hours.
Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices.
Shred pork with 2 forks. Return juices, onion and pork to Dutch oven. Stir in barbecue sauce; heat through over medium heat, stirring occasionally. If desired, sprinkle with french-fried onions and serve with biscuits and coleslaw.
