Ingredients

1 whole large onion

1 whole pork shoulder ("pork butt"), 5 to 7 pounds

salt and freshly ground black pepper

1 11-ounce can chipotle peppers in adobo sauce

2 cans Dr Pepper

2 tbsp. brown sugar

Directions

1.   Preheat the oven to 300 degrees. Peel the onion and cut
     it into wedges.  Lay them in the bottom of a large Dutch
     oven. Generously salt and pepper the pork roast, then set

     it on top of the onions in the pan. Pour the can of chipotle
 peppers over the pork (include the sauce.)  Pour in both
   cans of Dr Pepper. Add brown sugar to the juice and stir

2.  Place lid tightly on pot, then set pot in the oven. Cook for
      at least six hours, turning roast two or three times during
      the cooking process. Check meat after six hours; it
      should be absolutely falling apart (use two forks to test.)
      If it's not falling apart, return to the oven for another hour.

3.  Remove meat from pot and place on a cutting board.

Use two forks to shred meat, discarding large pieces of
 fat. Strain as much of the fat off the top of the cooking
liquid as you can and discard it. Return the shredded

       meat to the cooking liquid, and keep warm until ready to