The Garden of Immortal Peaches

Ingredients:

• 4 slices of pork shoulder
• 2 tbsp. Dijon mustard
• 3 tbsp paprika
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 3 tbsp sea salt
  
• 2 medium white or yellow onions, sliced
  
• 1 cup Dr. Pepper
• 1/2 cup water
• Bottle of barbeque sauce
  

1. Rub the pork shoulder with the Dijon mustard, and sprinkle that will the paprika, garlic powder, brown sugar, and sea salt. Let the flavors penetrate for at least 2 hours.
2. Place a layer of onions on the bottom of the slow cooker, then layer the pork shoulder slices and onion until both are used up.
3. Pour the Dr. Pepper and water over everything, and put the lid on the slow cooker.
4. Turn the slow cooker on high for the first hour, then reduce to low for 8 more hours. Optional: flip the meat halfway through, so the top piece can get as tender as the bottom piece.
5. After 8 hours, the meat should be fork tender and falling apart. Pour out half the liquid, remove all bones and fat, shred the meat, and add in a half bottle of your favorite barbeque sauce. Stir to combine.
6. Cook on low for another hour, then serve on hamburger buns.