- 1 (5 to 6 pound) bone-in pork shoulder
- 1 envelope dried onion soup mix
- salt and pepper
- 1 can Dr. Pepper
- 2 cups barbecue sauce, divided
- One 16-oz. package cole slaw mix, dry
- 1/4 cup fat-free mayonnaise
- 1/4 cup greek yogurt
- 1/4 cup rice vinegar
- 1 tsp. Dijonnaise
- 2 no-calorie sweetener packets (like Splenda)
- 1/2 tsp. seasoned salt (like Lawry’s)
- salt and pepper, to taste
- Adapted from Recipe Girl
- Place roast on a work surface and sprinkle with onion soup mix. Rub the mix into the meat, reaching all sides. Sprinkle generously with salt and pepper. Place seasoned roast in your slow cooker.
- In a medium bowl, whisk together dr. pepper and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.
- Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours, HIGH for 5-6 hours, or until internal temperature is above 190 degrees F. and meat is tender enough to pull away from the bone.
- Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all but about 3/4 cup of the juices from the slow cooker and add about 1 1/2 cups of barbeque sauce. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Heat on HIGH for about 15 to 20 minutes, just until pork and juices are hot and bubbly. Use this time to heat up buns and make coleslaw.
- To make dressing, combine mayo, yogurt, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well. Place cole slaw mix in a large bowl. Add dressing and stir until all of the slaw is thoroughly coated. For best flavor, make ahead of time and refrigerate for 3 hours.