3-4 pound pork roast

1 cup salsa

1 cup brown sugar (dark or light)

1 cup coca cola

black pepper

12-16 flour tortillas

2 cups shredded Monterey jack cheese

ranch or sour cream, for dipping

Put the pork roast in a slow cooker and season the top with black pepper.

In a small bowl, mix salsa, brown sugar, and cola. Whisk until well combined.

Pour mixture over the roast. Cover and cook on low for 6-8 hours (or high for 4).

Once cooked, remove pork from slow cooker and shred. Place the pork back in the sauce and cook for another 30-45 minutes.

Preheat oven to 375 degrees.

With slotted spoon, scoop out 1/4 cup sized portions of meat onto each tortilla. Roll up tight and place on a greased cookie sheet seam side down.

Sprinkle the tops with the shredded cheese.

Bake for 10 minutes, or until golden brown around the edges.

Serve with a side of ranch or sour cream.

article printed from Just Another Day in Paradise: http//zitzmanfam.blogspot.com