COMBINE salsa and ¾ cup raisins in a blender or food processor. Whirl until smooth.PLACE meat in a slow-cooker. Pour sauce over to evenly coat meat. Cook 4 hours on high or 6-8 hours on low. Meat should be very soft and tender when done. REMOVE meat from cooker and place on a plate or cutting board. Shred with two forks.RETURN meat to slow cooker and stir in remaining ½ cup raisins. Serve immediately or keep warm until ready to serve.SPLIT rolls in half. Fill with meat and coleslaw.