Slow cooker Sweet and Spicy Cherry Pop Pork

Ingredience

5 pound pork shoulder ("pork Butt")

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 large onion

1/2 can chipotle peppers in adobo sauce

24 ounces Dr. Pepper

2 Tablespoons brown sugar

1 cup maraschino cherries (including juice)

Pokyny

Preheat oven to 300 degrees.

Cute the onion into wedges and put in the bottom of the pot.

Put the pork on top.

Season with salt and pepper.

Add the Dr. Pepper, brown sugar, adobo peppers and cherries with juice.

Cover and cook for 6 hours.

Flip the pork a couple of times during the cooking process.

Shred with a fork.