Trim fat off pork, run under cold water and pat dry with paper towels

Mix rub ingredients and pat into meat. store extra in a cool dry place

Place in fridge art least over night, but 24 hrs is better

Let meat sit outside of fridge for about 2 hours before cooking

Preheat oven to 205. cut onions, garlic, and jalapeños (I cut 2 into slices and diced 2. I also kept the seeds but you can remove them as well) store veggies in fridge for later

Place in glass baking dish or if using aluminum pan, coat pan in aluminum foil before putting meat in.

Pour half the liquid smoke over meat followed by enough Dr pepper to cover half of meat. add remaining rub mix. then cover with aluminum foil and place in oven

Cook for 10 hours, flipping halfway through, removing excess liquid, then recovering in foil before placing back in oven.

Once it is cooked, the bone should fall right off the meat... remove liquid from pan and cover for 30 minutes. then place the meat in a mixing bowl and shred, removing excess fat as needed. (also remove any fat remaining in baking dish)

Add jalapeños, garlic, remainder of liquid smoke, and BBQ sauce, and mix together. place back in oven uncovered for another 45 minutes.

Remove from oven, add onions, mix together, and serve