2 cups lemon lime soda
1 ½ cups picante sauce or salsa
2 cups brown sugar
1-2 pork loin roasts ( depending on what will fit in your slow cooker )
When I make this I like to make a lot because it freezes well and is an easy meal to pull out of the freezer when I am in a hurry.
Combine the first three ingredients, pour this over the roast or roasts in your slow cooker. Cook on low for 10 – 12 hours. I like to do this the day before I want to use it. When it is done let the meat cool slightly, so you don’t burn your fingers and shred the meat into bite size pieces. If you choose to do it the day before put the meat back in a large pot and marinate it in the liquid it has cooked in when it was in the slow cooker by pouring that over it. If you don’t want to do it the day before it can be served as soon as it is shredded. I still use some of the liquid it has cooked in to keep it moist. If you choose to do just one roast you may want to half the first three ingredients.