Place roast into a slow cooker fat-side up; add cola. Cover and cook on low setting for 12 to 14 hours. Remove from slow cooker; remove and discard any fat. Discard cooking liquids; wipe slow cooker with a paper towel. Shred pork and return to slow cooker; add barbecue sauce to taste. Cover and cook on low setting for an additional hour, until heated through. Add more sauce, if desired. Serve on buns.
Tip: Keep picnics festive and comfy…bring along colorful, soft quilts and blankets for lunch in the shade. Once lunch is over, those soft and cozy quilts also create a perfect spot for napping!
This Jen’s Pulled Pork recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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