Yield: 8-10 servings
Cut roast in half; place in a slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender. Remove meat; skim fat from cooking juices. Shred meat with a fork and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
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Rock Hill, NY
“This tastes very good & tender for such a simple recipe. I have also made it substituting root beer for the cola. It was a hit. My husband is does not enjoy strong bbq sauces but likes this recipe.”
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