Cafe Rio Sweet Pork
Ingredients
- 3-4 pounds boneless pork roast (shoulder or butt)
- garlic salt
- 1 can Root beer, Coke, Pepsi, or Dr. Pepper (We usually use root beer)
- 1/4 cup water
- 3/4 cup brown sugar
- 10 ounces red enchilada sauce
- 4 ounces green chilies
- 1/2 teaspoon chili powder
Instructions
- Shake garlic salt all over the pork and lay fat side down in crock-pot. Pour 1/4 cup Root Beer and 1/4 cup water in the bottom of the pot. Cover with lid and cook on low for 6 hours.
- Make the sauce by combining remaining Root Beer, brown sugar, enchilada sauce, green chilies, and chili powder in a blender. Puree until smooth. Place in fridge until ready to use.
- When meat is tender and shreds easily, remove and shred on a cutting board. Discard the fat and remaining juices in the pot.
- Place shredded pork back in the crock pot (no need to wash) along with the sauce. Stir together and cook on low for 1.5 hours. Remove the lid and cook on high for 30 minutes so the sauce can thicken.
From Garnish and Glaze