Slow-Cooker BBQ Pork
1 (3-4 pound) pork shoulder roast
Place pork roast in a 6 quart slow-cooker; pour barbecue sauce and cola over the roast. Cover and cook on HIGH 6 to 7 hours or until meat is tender and shreds easily
To reduce fat, prepare a day ahead. Cool the barbecue, and refrigerate overnight. Remove and discard any solidified fat before reheating.
Serve on buns, with slaw or over hot toasted cornbread.
This may be cooked in a heavy Dutch oven covered with 2 layers of foil and the lid. Bake tightly covered, at 325 degrees for 3 1/2 hours, or until tender.