Finish Line Pulled Pork

1 tsp vegetable oil
4 lb pork shoulder roast
1 1/2 cups barbecue sauce
1/2 cup Dr. Pepper
1 TBL Worcestershire Sauce
1 tsp cajun seasoning
8 burger buns

Toss it all in a crock pot, cook it on high for about 5 hours (until the pork shreds easily with two forks). Add a little water during cooking if it looks like it’s dry. But not much. Maybe 1/2 cup. When time’s up, shred the pork and serve it on the buns.

click here for some thoughts on trail running and tweets…