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Inject ½ can of Dr. Pepper into the pork shoulder in multiple parts of the meat.
Score the fat cap in a checkered pattern.
Coat the entire pork shoulder with mustard and season with Dad's all purpose rub.
Set up the grill for indirect heat at 250 degrees.
After the first hour on the grill, spritz the pork every hour with Dr. Pepper soda.
Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up.
Place it in an aluminum pan or on a large foil sheet and add brown sugar, ½ can of Dr. Pepper, cubed butter and more seasoning.
Seal it with a sheet of foil or wrap the foil around the chunk and place it back on the grill until internal temp of the pork shoulder reaches 205 degrees.
Remove the wrapped pork from the grill and let it rest for 1 hour.
Remove the bone and shred the meat, mixing it in with all the rendered juices.
In a sauce pan, add a can of Dr. Pepper soda, ketchup, molasses, red wine vinegar, brown sugar, Worcestershire sauce and Dad's All Purpose seasoning. Mix it all together simmering over low heat until the sauce thickens.