1 large onion
1 whole pork shoulder 5 - 7 pounds
Salt and freshly ground black pepper
1 can (7 oz.) chipotle peppers in adobo sauce (or a larger can if you like)
2 cans Dr. Pepper
2 tablespoons brown sugar
Preheat oven to 300 degrees F. Peel the onion and cut into wedges. Place them in the bottom of a large dutch oven. Mine was an enameled cast iron pot. Generously salt and pepper the pork roast, then place the pork fat side up on top of the onions.
Pour the chipotle peppers, including the sauce, over the pork. Pour in both cans of Dr. Pepper. Add brown sugar to the liquid and stir in. Place lid on the pot, then set pot in oven. Cook for at least 6 hours, turning roast over a couple of times during the cooking process. After 6 hours, check the meat. It should be so tender that it is falling apart. If the meat is not at this stage then return it to the oven and cook longer.
Remove meat from the pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding pieces of fat.
This makes a lot of meat. You could feed a crowd with this.