Ingredients:4 to 5 pound boneless pork butt roast1 tablespoon garlic salt2 teaspoons black pepper1 can (10 ounces) Dr. Pepper1 sliced onion1 bottle (16 ounces) of your favorite BBQ sauce1 1/2 cups ketchup1/4 cup brown sugar1 tablespoon Dijon mustardBunsDirections:Trim any fat and season the roast with garlic salt and pepper. Place roast in a slow cooker. Add Dr. Pepper and onions. Cover and cook for 8 to 10 hours or until the roast is fork tender. In a pan, heat BBQ sauce, ketchup, brown sugar, and mustard. Stir well. Shred the pork with two forks. Add BBQ sauce mixture to the slow cooker. Mix with the shredded pork. Serve on buns.Recipe from Festival Foods.
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