Cafe Rio Pork

· 4 lb pork shoulder roast, or I also use whatever sort of pork I find in the freezer

· 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)

· 2 Cups brown sugar

· Salt and pepper to taste

· Remove pork roast from packaging, and wash, heat up oil in pan and sear meat. In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.

· In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.

· Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.

· Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.

· After 8 hours (or whenever, probably sooner than that), continue to shred the meat until no chunks remain.

· If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.