Jenny Mathison – Adapted from Café Rio

Ingredients

• 1 pork sirloin tip roast
• 1 (24 oz) large bottle medium –OR- hot salsa
• 1 cup brown sugar

Directions

Clean and dry roast. Put roast in a crockpot. Mix salsa with brown sugar and pour over roast. Cook on high 4–5 hours. Remove roast and cut across the grain about every three inches or so. Shred and put back into the crockpot with sauce. Turn to low to keep warm.

Use on Café Rio Barbacoa Salad.