2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
1 can (11 ounces) chipotle chiles in adobo sauce
2 cans (12 ounces each) Dr. Pepper
4 tablespoons packed brown sugar
Preheat oven to 300 degrees. Place onion quarters in the bottom of a large pot. Put the pork butt on top of the onions and add salt and pepper to taste. Pour chipotle chiles in adobo over the top. Pour both cans of Dr. Pepper over the top. Add the brown sugar to the liquid. Cover pot and cook for 6 hours. Remove roast from pot and shred using two forks. Spoon the fat off the top of the liquid in pot and discard. Add as little or as much of remaining liquid to meat to moisten.