Crockpot Spicy Dr. Pepper Pulled Pork

This was soooo good.  I have had this pinned from The Pioneer Woman, but it is summer and this is Texas and I am not about to have my oven on for more than 30 minutes.  So this recipe went into the crockpot.

And came out divine.

Just look at how delicious it looks by itself - all shredded and juicy.  Now that's some good eatin'.

Spicy Dr. Pepper Shredded Pork

Pork shoulder (5 to 7 pounds)
salt and pepper
1 large onion
2 cans of Dr. Pepper
1 Tbps brown sugar
1 can Chipotle peppers in Adobe sauce

Chop up the onion and sprinkle over the bottom of the crockpot.  Rinse the pork and season generously with salt and pepper.  Place on top of the onion, fat side up.  Pour the can of peppers over the pork.  Pour the cans of Dr. Pepper over the peppers.  Add the brown sugar to the liquid.  Cook on low for about 9 hours.  Flip the pork over several times during the 9 hours.  Remove the meat from the crockpot and shred with a fork.  Remove any fatty pieces while shredding.  Remove any pepper chunks from the meat and the juice.  Place in separate containers and store in the refrigerator.  When the juice is chilled, remove the fat layer and discard.  Reheat the meat with the less fatty juice when ready to serve.

Oh. My. Goodness.  It's that good.