1 Spray the within of a 6-quart or bigger gradual cooker with nonstick cooking spray.
2 Season the pork: Combine 2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper in a small bowl. Sprinkle it completely over the pork, utilizing further salt and pepper if wanted to generously cowl all sides
three Sear the pork: Warm the oil in a big pot, Dutch oven, or forged iron skillet over excessive warmth. Be certain to show the vent on and throw open the home windows as we’re going to create loads of smoke.
Once the oil is glistening, add the pork. It ought to sizzle instantly. Sear the pork for three to five minutes on all sides — you need a good golden-brown crust on both sides. Don’t pressure it alongside. If the pork sticks to the pan, wait one other minute or two till it releases simply earlier than turning.
Transfer the seared pork to the gradual cooker.
four Cook the onions: In the identical pot used to sear the pork, add the onions and cut back the warmth to medium-high. Cook till the onions soften up and start to tackle little bit of shade, about 5 minutes. Use the liquid the onions launch to scrape up the scrumptious browned bits on the underside of the pan as they prepare dinner.
Transfer the cooked onions to the gradual cooker with the pork.
5 Add the remaining components to the gradual cooker: In a small bowl, whisk collectively the remaining 1 teaspoon salt, the remaining 1/2 teaspoon black pepper, the Dr. Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard seeds, chili flakes, Worcester sauce, and liquid smoke (if utilizing). Pour this over the pork and onions. Scatter the crushed garlics across the pork.
At this level, you possibly can cowl the pork and place it within the fridge in a single day, or till you are prepared to start out cooking.
6 Cook the pork: Place the lid on the gradual cooker. Cook for eight to 10 hours – the longer the higher.
7 Shred the pork and serve: Once the cooking is finished, switch the meat to a big serving dish utilizing tongs. Scoop up the entire cooked onions and smashed garlic as properly, as they’ll add loads of taste.
Use a pair of forks to tear and shred the pork aside. Stir in a few of the cooking liquid, one tablespoon at a time, to make it further saucy, and serve.
Leftovers will hold for 1 week refrigerated, or as much as three months frozen.