Cafe Rio Pork Tacos

4 lbs of pork roast
3-8 oz cans tomato sauce
3 tsp pressed garlic
3 c brown sugar
4 tsp cumin
1 1/2 c Dr. Pepper (I use root beer)
4 Tbsp molasses
1/2 tsp salt
5-6 drops tobasco sauce
1 Sarrano chile

Combine all ingredients in a crock pot, cover and cook 10 hours on low.  When pork falls apart or shreds easily remove from juice.  Simmer the juices until it reduces to 1/3-1/2. Put the pork back in the crock pot with a little juice (so it doesn't dry out while waiting for the juice to simmer) and shred.  Then add the juice back in for flavor.