- 6-7 lb pork roast or tenderloin
- 3 (8 oz.) cans tomato sauce
- 2 ( oz.) cans El Pato (yellow)
- 1 c. water
- 2 c. brown sugar
Mix sauce ingredients and pour over pork in crock pot; cook on LOW for one night and half a day. One hour before serving, shred meat and put back in sauce in crock pot. Can keep warm for several hours.
Recipe found in Country Acres Neighborhood Cookbook 2008 pg. 43
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