2 lbs. pork roast
2 cans Coke (not diet)
1/2 c. brown sugar
1/2 tsp. garlic salt
1/4 c. water
1 (4 oz) can diced green chiles
1 (10 oz) can enchilada sauce
1 c. brown sugar
Put the pork in a large ziplock bag to marinate, pour one can of Coke and 1/2 c. brown sugar over top. 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 hrs. Remove pork from crock pot, drain off liquid, shred pork. Mix together (in bowl or blender) other 1/2 can Coke, can of chiles, enchilada sauce and brown sugar. Put shredded pork back in crock pot, cover with sauce, heat just until warmed through.
Label #1 (12): Cafe Rio Sweet Pork (March 2018) Thaw pork completely. Pour one can Coke and 1/2 c. brown sugar over top of pork in large Ziploc bag. Marinate for a few hours or overnight in fridge. Then, drain marinade. Put pork, 1/2 can Coke, 1/4 c. water (not included) and garlic salt in crock pot on high for 3-4 hrs. Remove pork, drain liquid, shred and place back in crock pot.
Label #2 (12): Cafe Rio Sweet Pork Sauce Mix Mix remaining 1/2 can coke with thawed sauce mix. Pour over shredded pork in crock pot, heat until warmed through.
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