- 1 pork roast
- 1 bottle of sweet and sour sauce
- Put roast in crock pot (defrost the day before in the fridge, if frozen). Pour bottle of sweet and sour sauce over roast. Cook on low for 5 to 6 hours. Shred. Cook 1/2 hour longer so the pork can absorb all the juices.
- Note: Try adding sliced green peppers and pineapple 30 minutes before serving (right after shredding the pork). Serve over sticky rice.
- Prep Time: 2 mins
- Cook Time: 6 hours