Since I had gastric bypass surgery 3 1/2 years ago my diet is "protein first." This means I eat more meat than anything else. There is only one catch, it is absolutely imperative that meat be moist and tender. Anything dry or overcooked comes right back up or, worse yet, gets stuck. Having a dry piece of meat stuck on its way into or out of my pouch (reduced stomach) is extremely unpleasant and sometimes painful. Therefore, I'm always on the lookout for recipes similar to this one.
2-3 pound Pork butt roast
1 can Coca-Cola
Salt, pepper, garlic to taste
1 onion, sliced very thin
Barbecue sauce to taste
Combine all ingredients except barbecue sauce in a crock-pot and cook for 8 hours on medium setting.
Shred pork, drain excess liquid, and stir in barbecue sauce.
Serve on foccacia rolls with Cole slaw and sweet pickles.
Note: I use a package of pork called "carnitas" that our local H-E-B sells. It's scraps of meat left from over when the butcher trims butt roast and costs about half as much as a Pork butt roast. It does require additional trimming at home, but I find it's worth the effort.