Heat oven to 300 degrees F.
Pour in the soda (not over the meat).
Cook for 6 to 8 hours, flipping the pork over halfway through ( If you use a smaller roast, closer to 5 or 6 pounds, cut the cook time to 6 hours.). You will know when it is done as you can stick a fork in the meat and it will be soft and come apart easily.
Remove the pork to a baking sheet or large platter and shred the meat using two forks (This is “pulling” the pork).
Return the de-fatted (is that a word?) liquid to the dutch oven and use an immersion blender to blend the onions into the liquid. This also thickness it a small amount. If you don’t have an immersion blender, use a food processor. With either method, please be very careful as you are blending HOT liquid, and it can burn you.
You can either add the remaining BBQ sauce to the meat, or use the remaining sauce as a condiment on your sandwich. I recommend tasting it the pork first and seeing what you like.
1. Use a kaiser roll, or your favorite buns to make a delicious pulled pork sandwich.
2. Top with my Easy Creamy Coleslaw, as it goes perfectly with this pulled pork.