Ingredients
- 2 to 3 lb. butt roast, or boneless country-style spareribs
- 1/2 to 1 cup water
- 1 pkg. dry taco seasoning mix
- 1 tablespoon brown sugar
Directions
Place meat in slow cooker. Add water, seasoning mix and sugar. Cover. Cook on low 24 hours. Shred meat with two forks. Use in tacos or in rolls, or use sauce as gravy and serve over rice.
