Preheat your oven to 325°F (163°C).

In a bowl, combine the barbecue sauce, apple cider vinegar, worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Stir well to combine.

Place the boneless butt roast in a large oven-safe roasting pan or dutch oven.

Pour the can of Dr. Pepper over the roast.

Pour the barbecue sauce mixture over the roast, making sure it is evenly coated.

Cover the roasting pan or dutch oven with a lid or foil.

Place the pan in the preheated oven and cook for approximately 3-4 hours, or until the pork is tender and easily shreds. Check for doneness by using a fork to see if the meat easily pulls apart.

Once the pork is cooked, remove it from the oven and transfer it to a mixing bowl or large plate. ( Remove as much fat as you can from the cooking liquid, a gravy separator works great here)

Use two forks to shred the pork into smaller pieces.

Return the shredded pork to the roasting pan or dutch oven and stir in the cooking liquid to coat it well.

Cover the pan and let the pork continue cooking for an additional 15-30 minutes in the oven to allow the flavors to absorb.

Serve the Dr. Pepper pulled pork on hamburger buns and enjoy! Serve with more barbecue sauce if desired.