Step 1

Pat the roast dry on all sides with a paper towel. In a bowl combine the brown sugar, salt, smoked paprika, cinnamon, and black pepper. Rub the spice mixture all over the roast. Allow to rest about 5-10 minutes so the rub adheres well to the meat.

Step 2

To a Dutch oven, add avocado oil to the bottom. Over medium-high heat, sear the roast on all sides, about 5 minutes on each side. Remove from the Dutch oven and set aside.

Step 3

Add the chopped onions to the Dutch oven and saute for about 5 minutes. Add the Dr. Pepper to the Dutch oven to deglaze the bottom of the pot, scraping with a wooden spoon to loosen the flavor bits.

Step 4

Add the pork back to the Dutch oven with the minced garlic. Cover and bake at 300F in the center of the oven for 4 hours. Baste or carefully flip the roast in the oven to cover with the liquid after about 2 hours.

Step 5

Bake until the roast has reached an internal temperature of 195-205F. This is the temperature at which the collagen will be melting and the meat should be fork tender.

Step 6

Shred the roast using a pair of forks. If you cannot, it's not done! Add the shredded meat, sautéed onions, and 2 cups of the broth to a large bowl. Add about 1 cup of BBQ sauce to the bowl and mix. Serve as desired.