Cafe' Rio Sweet Pork

Café Rio Sweet Pork

2 pounds boneless pork roast

3 cans Coke (NOT diet)

¼ c. brown sugar

Dash garlic salt

¼ c. water

1 can diced green chilies

¾ (10 oz) can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinate. Add about a can and a half of coke and about ¼ c. brown sugar.  Marinate for a few overs or overnight.

Drain marinade and put pork, ½ can coke, water, and garlic salt in crock pot on high for about 4-5 hours or until it shreds easily, but don’t let it get too dry.  Remove pork from crock pot and drain any liquid left in the pot.  Shred Pork.

In a food processor or blender, blend ½ 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.