Directions 12 steps | 265 Minutes
Preheat the oven to 300°F. Season the pork shoulder with salt and pepper.
In a Dutch oven over medium-high heat, heat the olive oil. Once the oil is shimmering and hot, add the pork shoulder. Sear the pork shoulder on all sides until golden brown, about 2 minutes on each side.
Remove the pork shoulder from the Dutch oven and turn off the heat. Add the onion wedges and the smashed garlic cloves. Stir to cook with the residual heat, about 2 minutes.
Stir in the Dr Pepper and the chipotle peppers in adobo sauce.
Place the seared pork shoulder into the pot.
Use a basting or silicone brush to brush the pork shoulder with barbecue sauce.
Evenly sprinkle on the brown sugar, smoked paprika, chili powder, garlic powder, onion powder and ground mustard on top of the pork shoulder.
Place the lid on the Dutch oven and roast for about 4-6 hours, basting the pulled pork with the liquids every hour, until the meat shreds easily with two forks and the internal temperature is at least 203°F.
Remove the pork from the Dutch oven and shred the meat with two forks. Discard any large pieces of fat.
Skim off the fat of the cooking liquid.
Add the shredded pork back into the cooking liquid.
Serve on tacos or rolls topped with extra barbecue sauce and a heap of coleslaw. Enjoy!