1. Prepare dry rub by mixing together paprika, salt, garlic powder, and black pepper
2. Coat the pork all over in dry rub seasoning, making sure to rub the seasoning into all the meat. Set aside.
3. Add onion slices to the bottom of a slow cooker then pour in one can of Dr. Pepper.
4. Add the pork on top of the onion slices and cover. Cook on high for 6 hours or until shreddable.
5. To prepare the sauce, add all of the sauce ingredients into a large sauce pan and whisk to combine.
6. Bring to a gentle simmer and stir occasionally until slightly thickened (approximately 20-30 minutes.)
7. Taste sauce for seasoning and adjust to your personal preference.
8. When the pork is done cooking, use tongs to remove it from the slow cooker. Let it drain before placing on a tray or cutting board. Add in onions for extra flavor.
9. Shred the pork with two shredding forks or table forks.
10. Pour sauce over the shredded pork; use tongs to combine sauce, pork, and onion, shredding more if necessary.
11. Add shredded pork to bun with extra sauce if preferred, top with coleslaw for additional flavor.
