Toss in the chopped onion, can of chipotle peppers in adobo sauce, brown sugar, salt, and pepper.
Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.
Remove the excess air, seal the bag, and freeze.
Cooking instructions:
Thaw.
Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.
Shred and serve on buns.
Instant Pot instructions:
Secure the lid on your pot and set it to Manual High pressure for 60 minutes. Release the pressure naturally for 10 minutes. Shred pork.
Notes
This recipe can be quite spicy. Sharla leaves the peppers in and shreds them up with the pork for serving. Christie only leaves one pepper in during cooking and removes it before cooking. Sometimes she removes them all before cooking, which still leaves a bit of heat without being too spicy.If your pork roast is more than 4 lbs. and you would like to use the Instant Pot, we recomment cutting your roast into 4-5 large chunks before cooking. It's unnessesary if using the slow cooker.