1Pork Roastpick a size depending on how many people you need to feed
12-ozDr. Pepper TEN
¼teaspoonground black pepper
⅛teaspoonground red pepper *optional
1small yellow onionquartered
*LIGHTENED UP 7UP BISCUITS*
½cuplight sour cream
¼cup+ 2 tablespoons butter
Turn your slow cooker on low
Cut your onion into 4 large pieces and place in the slow cooker. Mince 2 cloves of garlic and add to the slow cooker as well.
Remove your pork roast from the package and pat dry. Sprinkle all of your spices on your meat and rub into all sides.
Put your pork roast and 12-oz of Dr. Pepper TEN in your slow cooker and allow to cook for 7-8 hours or until the meat easily shreds with 2 forks.
Remove your meat and shred on a plate and set aside.
Drain the liquid from your slow cooker and reserve about ½ - 1 cup.
Add your shredded meat, ½ cup reserved liquid and 1 cup barbecue sauce back to the slow cooker and stir well. Cover and let cook for an additional 20 minutes while you prepare your biscuits.
*Lightened Up 7UP TEN Biscuits*
Preheat your oven to 450°
Add 2 cups of Bisquick to a large mixing bowl along with ½ cup of light sour cream. Stir together. Add your 7UP TEN and stir well. Mixture will be sticky.
Melt ¼ cup butter and place in the bottom of an 8x8 glass baking dish and set aside.
Add a little bit of Bisquick to a flat surface (I used a cookie sheet) and spread out your biscuit mixture and press down until it is about the size of your 8x8 glass baking dish and 1 inch thick. You can cut your biscuits into round or square shapes and then place them into your baking dish or you can leave it as one big piece and cut after they are cooked. They are good either way!
Cook in the oven for about 8 minutes. While they are cooking melt your remaining butter and drizzle over the tops of the biscuits. Continue to cook for an additional 4-6 minutes or until they are a golden buttery color on the top.
Remove from the oven and serve with your barbecue pulled pork and enjoy!