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| 3 lbs |
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Pork Roast |
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| 1 12-16 oz |
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Salsa |
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| 1 cup |
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Brown sugar |
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| 1 - 3 ? can |
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Coke |
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| 1 |
Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours. |
| 2 |
Remove pork to cutting board. Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir. |
| 3 |
Reduce to low and cook an additional 3 hours. |
| 4 |
Serve on shredded lettuce, lime rice with tomatilla ranch, parmesan and tortilla strips. |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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