Spicy Dr. Pepper Shredded Pork

Prep time: 5 Minutes
Cook Time: 6 hours

Ingredients:
1 whole large onion
1 whole pork shoulder - 5 to 7 lbs.
1 can (11 oz) Chipotle Peppers in Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown sugar

Preheat oven to 300 degrees. Pell the onion and cut it inot 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 in. 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.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid, and keep warm until ready to serve. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese avocado slices, salsa, ad whatever else you'd like.

To serve: Defrost and reheat in the microwave in a microwave safe dish.

Serves: 18