Although this recipe cooks for a total time of about 14 hours
     (in two steps), it only takes about 15 total minutes of your
     attention. I usually start the first step in the evening and let it
     cook all night and do the second phase the next morning. This is
     great for a crowd or it can be frozen in small quantities and
     microwaved when needed.

     4 lb boneless pork butt or shoulder
     1 cup cola
     1 bottle barbecue sauce

     Trim all possible fat from roast. Place in crockpot, pour
     cola over, cover and cook on low for 10 - 12 hours or
     until pork can be easily shredded.

     Remove pork from pot, shred in a bowl, removing all
     possible fat. You can use two forks or your fingers (let
     cool slightly). Discard liquid. Return pork to pot (you
     don't have to wash it). Add barbecue sauce to taste (you
     may not need it all) and mix. Continue to cook on low for
     5 - 6 hours, adding more barbecue sauce if needed. Serve
     as sandwiches in buns.

     This freezes perfectly.

Submitted by Bev