5-6 lb. pork roast
1 T. cumin
12 oz bottle la Victoria Taco Sauce
20 oz. bottle Coke
Cook roast on low for 12 hours in a crockpot with water added half way up the roast.
After 12 hours, drain water off roast and add remaining ingredients and continue cooking for 4 more hours. Then shred meat and cook for 2 more hours.
Place on soft, warm tortillas with sour cream, pico de gallo, guacamole, and cheese. Roll up and enjoy!!!