Another one of my sister-in-law's recipes. And since she's not contributing to the blog (hint hint robbie) I'll post it for her. It's WAY too good not to share!!!
2 small cans El Pato Tomato sauce
1 large can tomato sauce
2 1/2 cups brown sugar
Cook Pork roast in crockpot with about 1/4 cup water till tender. (I cooked my 4 lb roast on low for about 6 hours and then on high for about 2 and it was perfect.) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook a few hours more on low.
Serve with Rice:
1 can green enchilada sauce
Cook rice in chicken broth. Mix 4 cups cooked rice with 1 can enchilada sauce. Add a little bit of lime juice and cilantro (amount depends on how much you like!)
Serve pork and rice on a flour tortilla along with black beans, tomatoes, lettuce, cheese, or whatever other toppings you like. Then drizzle with ranch (trust me it's good!)
Yum! Yum!! YUM!!!