Cherry Coke Pulled Pork Sliders
Boston butt roast
Dry BBQ seasoning
Tony chacheres seasoning
2 cans cherry coke
1 cup baby carrots
1 cup celery cut into 2" chunks
1 large Vidalia onion cut into large chunks
1 bottle BBQ sauce (Fat Matts Rib Shack or Sticky Fingers are my favorite)
Place 1/2 of the veggies at the bottom of the crock pot, put the roast on top, and then pour the remaining veggies on top.
Pour both cans of cherry coke on top.
Remove roast and veggies, and strain liquid into a bowl to remove any extra fat.
Shred pork and place back into crock pot.
Pour remain liquid and bottle of BBQ sauce into crock pot.
Stir gently, cover and cook an additional 2 hours on low.
Serve on Hawaiian rolls with the veggies on the side