Source: Megan Kotter
4-5# pork roast
1 can Coke or DP
1 bottle red taco sauce (LaVictoria 15 oz)
1 C. brown sugar (+ a little extra)
1 Tbsp Cumin
Cover roast half way with water and cook on low for 6 hours (larger roasts will take much longer, maybe start on high for several hours)
Drain liquid and add other ingredients, cook another 3 hours or so and then shred.
Serve with Lemon cilantro rice and Tomatillo Ranch Dressing.
Serve with black beans, lettuce, tomatoes, cheese, etc in a burrito, salad, or nachos.
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