3-4 lbs pork roast
2 cups Dr. Pepper
1-2 cups brown sugar (I like 2 cups)
2 8 oz cans tomato sauce
1 8 oz yellow can El Pato (Mexican tomato sauce, find it in Albertson's or Macy's Mexican food aisle)
Simmer pork roast with all ingredients 6 hours in a crock pot. Carefully remove roast and pull apart with forks. Add meat back to crock pot and simmer for additional 2 hours. If sauce is too thin, remove 2 cups and thicken with corn starch, then add it back to the crock pot.
Serve over rice or on buns and enjoy.
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