Cafe Rio Pork

Cafe Rio Pork

Ingredients

• 2 pounds pork shoulder
• 3 cans Coke 
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce 
• 1 c. brown sugar

• Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. 

LABEL: Put Pork bag in crockpot with 1/4 c water and 2 cans coke, and cook on high 3-4 hrs or low for 8 hours. Remove from crockpot, drain liquid, and shred pork.  Put shredded pork back in crockpot with sauce bag and cook on low for 2 more hours. Serve as burritos or on salad with cilantro ranch dressing.