Rub sugar and spices (sugar, garlic powder, onion powder, seasoned salt, and black pepper) over the pork to coat. Place pork into your desired cooking vessel. Pour Dr. Pepper around the edges of the pork, then pour the barbecue sauce over top.
INSTANT POT: Close lid and set to 'sealing'. Cook on manual (high pressure) for 75 minutes, then natural pressure release for 10 minutes before quick releasing remaining pressure/
SLOW COOKER: Cover and cook on high 6-8 hours, or low 10-12 hours, or until pork shreds easily.
OVEN: Cover and cook at 275℉ for about 6 hours, or until pork shreds easily.
Remove the cooked pork and fork shred. Mix with cooking juices and extra BBQ sauce, if desired.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.