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.
The first time you cook it in the crockpot do you put anything with it? Or am I just lame and can't figure this recipe out? ;)
ReplyDeleteJust plain, no seasoning. It works out, trust me.
ReplyDeleteI usually make this when I find pork on sale. Then I'll do 2 big crock pots at once and then after it is all cooked I'll bag it and freeze it. Then it is a fast and easy dinner an many more nights. It is one of my family's favorites!
ReplyDeleteGreat idea! I am trying to figure out a good recipe for the chicken. I don't like the ones I've found with Italian dressing. It's just not the same. The chicken needs a good rub! :)
ReplyDeleteFunny, I just scheduled out a recipe very similar to this for next week. YUMMY!
ReplyDelete