So easy and so good.
1 (3 to 4-lb) boneless por shoulder roast, trimmed
1 bottle (18-oz) barbecue sauce
1 (12-oz) can cola such as coke, etc
Trim pork and place in a lightly greased or sprayed 6-quart slow cooker. Pour the barbecue sauce and cola over the meat.
Place lid on cooker and cook on low setting for 8 to 10 hours or until the meat is tender enough to shred using a couple of forks.
Transfer meat to a cutting board and shred, removing any pieces of fat.
Skim any fat from the cooking sauce and stir meat back into the sauce.
Serve on buns or rolls with your choice of condiments.