From the kitchen of Christine P.
6 lb. Pork Shoulder Roast
3 Cups Dr. Pepper
1 Can Tomato Sauce
1 Cup Mild Taco Sauce
2 TBL. Molasses
1 ½ Cups Brown Sugar
A few dashes of:
Onion Powder
Garlic Powder
Cumin
Salt & Pepper
Place Pork Roast in crockpot, fat side up. Cook on low for 11-12 hours. I just cook it over night. You do not need to add water or any liquid, but you can if you prefer. When done cooking, remove the roast and drain it in a colander. Set it aside while it is draining. Remove any left over fat, out of the bottom of the crockpot.
While your pork is draining, mix the rest of the ingredients in the crockpot. Shred the cooled pork and return it to the crockpot. Continue to cook on low for 4-6 hours. Serve hot.
