Servings: ~16 servings @ 354 calories/serving (5670 calories for batch)

Pork Roast (4-5 lbs), thawed if frozen Pork Roast (4 to 5 lbs), thawed if frozen
3 C. Dr. Pepper (+1 C. later) 3 C. Dr. Pepper (+1 C. later)
1 8-oz. can tomato sauce 1 8-oz. can tomato sauce
½ C. sugar (+ ½ C. later) ½ C. sugar (+ ½ C. later)
2 T. (heaping) brown sugar 2 T. (heaping) brown sugar
1 T. cayenne pepper 1 T. cayenne pepper
½ t. powdered garlic ½ t. powdered garlic
2 cloves garlic, minced 2 cloves garlic, minced
3 large carrots, peeled and grated 3 large carrots, peeled and grated
1 (smallish) serrano pepper, seeded and diced 1 (smallish) serrano pepper, seeded and diced
1 medium yellow onion, chopped 1 medium yellow onion, chopped

Cut away any obvious fat portions from the roast.
Place all ingredients in a crock pot and cook on high for 6 to 7 hours.
Remove pork to cutting board.
Add an additional ½ C. granulated sugar and 1 C. soda to the liquid in the crock pot. Stir.
Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir.
Reduce to low and cook an additional 3 hours.
Pressure Cooker Directions: subheading: Pressure Cooker Directions:
Option 1. Add additional soda and sugar at beginning, then cook on high for 2 hours 15 minutes (will take about 30 minutes to come to pressure). Remove pork and reduce sauce ~30 to 60 minutes. Shred pork and add back in.
Option 2. Add additional sugar at beginning, cook on high for 2 hours 30 minutes (will take 30 minutes to come to pressure). Reduce additional 1 C. soda by about half then add. Remove pork, then further reduce the sauce 15 to 30 minutes. Shred pork then add back in.

10/1 - slow cooker for 12 hours on low, shred (hard to do), slow cook on normal for 4 hours, then pressure cook high for 20 minutes. Removed liquid, boiled down about 30 minutes in 2 qt pot (about an inch), then added half cup Dr Pepper and 3 t. corn starch. Added most back into the pork to cover (not all liquid added back).  10/1 - slow cooker for 12 hours on low, shred (hard to do), slow cook on normal for 4 hours, then pressure cook high for 20 minutes. Removed liquid, boiled down about 30 minutes in 2 qt pot (about an inch), then added half cup Dr Pepper and 3 t. corn starch. Added most back into the pork to cover (not all liquid added back).