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Mix 3 tsp garlic powder, 4 tsp. cumin, 3 tsp molasses, 1/2 C brown
sugar, 5 cans tomato sauce and 4 C Dr. Pepper in a large bowl. Pour
mixture over pork roast and cook in crock pot on low for 6-7 hours.
Shred meat, return to crock pot and cook 1 hour in the sauce on
low. Keep warm until ready to serve. Serve in tortillas. Garnish with
shredded cheese, lettuce and sour cream.
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