Preheat the smoker to 225°F (107°C) with the lid closed for at least 15 minutes, according to your smoker's directions. I used a pellet smoker for this recipe, but if you use wood chips, try hickory or apple!

Pat the entire pork dry with paper towels. Then, use a paring knife to score the fat on top of the pork in a criss-cross pattern. Slather the outside of the pork with a thin layer of mustard.

Season each side of the pork liberally with the BBQ rub (about 2 tablespoons per side. It should have a thick coating). Pat the pork with clean hands to make sure that the rub sticks.

Then, pour half of the Dr. Pepper into a clean spray bottle. Spritz the outside of the pork with the Dr. Pepper just until it's lightly moist, but not dripping.

Place the pork butt on the grate of the smoker, fat side down. Spritz the pork with Dr. Pepper every hour for 5 hours until the pork is a deep mahogany color.

After 5 hours, remove the pork butt from the smoker. Spray a large foil pan with neutral oil and place the pork butt in the pan. Add another generous sprinkle of BBQ rub, to taste. Then, top the pork with the pats of butter. Pour the other half of the Dr. Pepper in the bottom of the pan. Insert a probe thermometer into the thickest part of the pork butt, if you have one.

Cover the pan tightly with tin foil and return the pan to the smoker. Continue smoking the pork until it reaches 205°F (96°C), another 2-3 hours or so. Remove the pan from the smoker and let the pork rest, covered, for 45-60 minutes.

Once the pork has rested, use BBQ claws or two large forks to shred the outside of the pork butt. Remove the bone and any big chunks of fat or gristle and discard. Shred the rest of the pork until it's bite-sized and mix it with the leftover cooking liquid. Enjoy!

Preheat the oven to 300°F (150°C). Then, pat the pork dry with paper towels. Slather the outside of the pork with a thin layer of mustard and season each side generously with the BBQ rub (about 2 tablespoons of rub per side).

Heat the oil in a large Dutch oven until it's very hot and shimmering. Sear the pork for 2-3 minutes per side until it's golden-brown. (You can cut the pork butt into chunks and sear it in batches if that's easier.) Set the pork aside for later.

Turn the heat to medium and melt the butter in the Dutch oven. Add the onions and sauté until they're slightly softened. Pour the Dr. Pepper into the onions, and use a wood spoon to scrape up any brown bits on the bottom of the pot.

Add the seared pork back to the pot and bring the Dr. Pepper to a boil. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 1/2-3 hours, or until the pork is fork tender. Check the pot every hour or so and add more Dr. Pepper if the liquid is evaporating too quickly.

Remove the pot from the oven and let the pork rest, covered, for 30-45 minutes. Then, use BBQ claws or two large forks to shred the pork into bite-sized pieces. Discard the bone and any large pieces of fat or gristle. Mix the pork with the leftover juices. Enjoy!

Pat the pork dry with paper towels. Slather the outside of the pork with a thin layer of mustard and season each side generously with the BBQ rub (about 2 tablespoons of rub per side).

Heat the oil in a large Dutch oven until it's very hot and shimmering. Sear the pork for 2-3 minutes per side until it's golden-brown. (You can cut the pork butt into chunks and sear it in batches if that's easier.) Set the pork aside for later.

Turn the heat to medium and melt the butter in the Dutch oven. Add the onions and sauté until they're slightly softened.

Grease the bowl of a slow cooker. Scatter the sautéed onions on the bottom of the slow cooker. Then, place the seared pork and any leftover juices over the onions. Pour the Dr. Pepper over the pork.

Cover and cook on low for 6-8 hours, until the pork is fork tender. Add more Dr. Pepper if the liquid starts to evaporate too much.

Turn the slow cooker off and let the pork rest, covered, for 30-45 minutes. Then, use BBQ claws or two large forks to shred the pork into bite-sized pieces. Discard the bone and any large pieces of fat or gristle. Mix the pork with the leftover juices. Enjoy!