Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living March 1996

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine roast and chopped onion in a 4-quart slow cooker.

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  • Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

  • Cook, covered, on HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.

  • Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.

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