1 3-4 lb. pork roast (you want one that will fall apart when cooked for a long time - I have used two different cuts and both were good - I just ask the butcher at the grocery store and they show me a couple that I could use. The one I used here was a bone-in boston-butt pork, I think. Last time I think I used boneless spare ribs. I trim the extra fat off the sides but there is still fat in the meat, which is what makes it really tender and fall apart.)
1 can Cream of Mushroom Soup
3/4 to 1 c. brown sugar
1/2 bottle of Chipotle Tabasco sauce (if you want it a little more spicy you can add several shakes of the regular kind of Tabasco sauce.)
Stir the soup and tabasco sauce together in the crock pot. Put the roast in and sprinkle the brown sugar all over the top of the meat. Cook in your crock pot for 6 hours on high. Shred it all up and serve with chips or tortillas, beans, lettuce, tomatoes, salsa, guacamole, sour cream...
Yum.
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