Being outside of Utah offers many restaraunt choices...but not our favorite! We've had to adapt to not having Cafe Rio/Costa Vida and make our own every now and again, because eating some every time we go to Utah is not often enough! This recipe will always make me think of Ohio, though. Making this and eating it with our second family! I like making the whole 6 pounds and freezing off 2 or 3 meals for later, just throw back in the crock pot until heated through!
6 lbs. pork roast (you can use 3-2lb. roasts)
6-8 oz. salsa
1 can coke (12 oz.) If you like it sweeter, use Dr. Pepper
2 cups brown sugar
Place pork in a crock pot and fill the bottom of the crock pot with water. Cook on low for 8 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 1-2 hours on low. Shred pork with forks. Leave it on low until ready to serve. Very good on salads, enchiladas, or tacos!
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