1. wrap a pork roast in tinfoil and place in slow cooker with one cup water for 8 hours on low
2. Remove pork roast from slow cooker and shred by hand. Drain water from slow cooker.
3. Place shredded meat back into slow cooker and add two cans El Paso sauce and one can of 15 ounce tomato sauce. Add ¾c to 1 1/2 c brown sugar to taste.
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