Dr. Pepper Pulled Porkwich

• 2- 1/2 pounds Pork Tenderloin
• 1/4 whole Large Onion, Chopped
• 1 clove Garlic, Minced
• 1- 1/2 teaspoon Dry Ground Mustard
• 2 teaspoons Ground Cayenne Pepper, Or More, To Taste
• 1/4 cups Apple Cider Vinegar
• 3 Tablespoons Worcestershire Sauce
• 24 ounces, fluid Dr. Pepper (2 Cans) Or Any Caramel Color Soda- NOT Diet
• BBQ Sauce, To Taste
• Hoagie Rolls, Split
• Butter, For Toasting
• 1 head Cabbage, Shredded
• 23 cups Apple Cider Vinegar
• 1 Tablespoon Sugar
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 4 Tablespoons Mayonnaise
• 3 Tablespoons Pickle Relish

1. Preheat oven to 275 degrees .
2. Place pork, salt, pepper, onion, garlic, dry mustard, cayenne pepper, vinegar, Worcestershire sauce, and Dr. Pepper into a Dutch oven or slow cooker.
3. If using a Dutch oven, place in the oven and cook for 4 hours.
4. If using a slow cooker, cook on low for 4 hours.
5. Check the pork for tenderness.
6. Shred with the tines of 2 forks.
7. Continue cooking, covered, for 1 1/2 hours.
8. Drain any excess liquid.
9. Coat the pork, to taste, with your favorite BBQ sauce.
10. Continue cooking for 30 minutes.
11. Meanwhile, make the slaw.
12. Slaw: whisk together vinegar, sugar, salt and pepper.
13. Combine cabbage, vinegar mixture, mayonnaise, and relish.
14. (Note: scale down amounts by half if using a bag of pre-shredded cabbage.)
15. Preheat broiler on low.
16. Spread butter across split hoagie rolls.
17. Broil for 3-4 minutes, or until desired toast level is reached.
18. Top one side of the toasted hoagie roll with a layer of pork, slaw, salt and pepper, and other side of the hoagie.
19. Enjoy!

tenderloin, onion, clove garlic, ground mustard, ground cayenne pepper, apple cider vinegar, worcestershire sauce, fluid dr pepper, bbq sauce, hoagie, butter, cabbage, apple cider vinegar, sugar, kosher salt, black pepper, mayonnaise, pickle relish

Taken from tastykitchen.com/recipes/main-courses/dr-pepper-pulled-porke28099wich/ (may not work)