12 ounce bottle chilling sauce
1 cup of cola
1/2 cup ketchup
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoon ground cumin
3 minced cloves garlic
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
pork butt (or one pork shoulder )
Directions
1. Combine all of the ingredients except the pork butt and the buns in a large slow cooker. Stir together with a spoon until well combined. Add the 2 pieces of pork and place the lid on the slow cooker. Cook for 8 hours on low or until pork is tender and easily pulls apart from the bone.
2. Take two forks and shred the pork. Place the pork back into the slow cooker with the remaining sauce. Stir well and serve on rolls, wraps or buns.