5– 5 1/2 pound pork shoulder Boston butt blade roast, bone in
Salt and pepper
1large onion, sliced
17 ounce can diced green chiles
28 ounce bottles Coca-Cola
1/2sriracha sauce
8rolls or sandwich buns
Instructions
Season the pork shoulder liberally with salt and pepper.
Place the sliced onions on the bottom of the crock pot. Place pork on top. Pour green chiles and Coca-Cola on top. Cover and cook on high for 6 – 8 hours.
Remove pork from slow cooker; remove the bone and fat and use forks to shred the meat.
Serve on top of buns with favorite barbecue sauce or more sriracha sauce on the side!