Little Cypress Lodge

This super-simple recipe delivers big flavor. Serve on buns with slaw or over hot toasted cornbread.Reduce the fat but not the flavor in this juicy cut of pork by preparing a day ahead. Cool the barbecue, and refrigerate overnight. Remove and discard any solidified fat before reheating.

1 (3 to 4 lb) shoulder pork roast

1 (18 oz.) bottle barbecue sauce

1 (12 oz.) can cola soft drink

Place pork roast in a 6 quart slow cooker; pour barbecue sauce and cola over roast. Cover and cook on high 8 hours or until meat is tender and shreds easily.Super easy and taste great. This is a Southern Living Recipe

Photo Southern Living

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