This super-simple recipe delivers big flavor. Serve on buns with slaw or over hot toasted cornbread.
Reduce the fat but not the flavor in this juicy cut of pork by preparing a day ahead. Cool the barbecue, and refrigerate overnight. Remove and discard any solidified fat before reheating.
1 (3 to 4 lb) shoulder pork roast
1 (18 oz.) bottle barbecue sauce
1 (12 oz.) can cola soft drink
Place pork roast in a 6 quart slow cooker; pour barbecue sauce and cola over roast. Cover and cook on high 8 hours or until meat is tender and shreds easily.
Super easy and taste great. This is a Southern Living Recipe
Photo Southern Living
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