We had friends over after church last night and it was wonderful to have this ready, simmering in the slow cooker for us when we got home. It’s enough to make 15 or so sandwiches , so it’s a great fuss-free way to feed a group.  It may seem strange to eat the coleslaw on the sandwich, trust me it adds great flavor and texture.

5 pounds Pork Shoulder
1 large onion, chopped
3 cloves garlic, minced
4 teaspoons dry ground mustard
1 teaspoon ground cayenne pepper, or more, to taste
1/2 cup apple cider vinegar
6 Tablespoons Worcestershire Sauce
6 Cups Dr. Pepper, or enough to cover roast
BBQ Sauce, to taste
Buns

Coleslaw:
1 bag (14 oz.) coleslaw mix
½ cups mayonnaise
1 Tablespoon olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons sugar, or more as needed
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon pepper, more or less to taste

Pork:  Place pork, salt, pepper, onion, garlic, dry mustard, cayenne pepper, vinegar, Worcestershire sauce, and Dr. Pepper into a slow cooker. Cook on low for 8 hours. Check the pork for tenderness. Shred with the tines of 2 forks. Continue cooking, covered, for 1½ hours. Drain any excess liquid. Coat the pork, to taste, with your favorite BBQ sauce. Continue cooking for 30 minutes.

Coleslaw: Combine all ingredients in a large bowl, cover and chill for at least 2 hours, stirring occasionally. Serve on top of pulled BBQ pork.

I cooked my pork all night in a slow cooker. In the morning I shredded it and cooked it for another 1+1/2 hours in the liquid, drained and refrigerated it. Just before heading to Church I added the BBQ sauce and put it back in the slow cooker on low.