Shredded Pork Roast

For those of you who attended the Picnic, here's Laura's recipe for...

Shredded Pork Roast

3 to 4 lb. pork roast (loin, boneless, bone-in you choose)
2 cups salsa
2 cups brown sugar (to reduce sugar use 1 1/2 cup)

Place into crock pot sprayed with PAM.

Cook until meat is tender and falling apart.  Leave lid off for the last hour to allow juice to cook down a bit.   When done, remove and shred the pork then return to cooking juice.  Keep warm.

Serve over rice and black beans.  Top with tomatoes, olives, cheese, avocado, sour cream, green onions and tortilla chips, as desired.