Add one can of Dr Pepper during the initial braising for depth, then reserve the second can to reduce separately into a glaze—this concentrates the caramelization and prevents the sauce from becoming too thin.

Heat the vegetable oil and toast all dry spices (cumin, chipotle, ginger, paprika) for 30 seconds before adding to the sauce base to unlock their essential oils and amplify their smoky complexity.

Begin cooking with the fat cap down in a hot Dutch oven to render the fat and create a flavorful crust that infuses the entire braising liquid as it melts.

After shredding, strain the braising liquid through fine mesh and reduce it in a saucepan for 15-20 minutes to concentrate flavors and achieve a glossy, clingy sauce that coats the pork beautifully.

Use a meat thermometer to pull the pork at exactly 190-195°F—this ensures maximum collagen breakdown for silky texture without drying out the meat from overcooking.