Description
My friends are big fans of Cafe Rio's sweet pork tacos, so I came up with this version to eat in the comfort of our own homes. Serve the pork in flour tortillas or taco shells, or enjoy it on its own.
Ingredients
- 2 cans (12 ounces each) cola, divided
- 1 cup packed brown sugar, divided
- 1 bone-in pork shoulder roast (5 to 7 pounds)
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon pepper
- 1-1/2 cups enchilada sauce
- 1 can (7 ounces) chopped green chiles
- hot cooked rice, optional
- optional toppings: black beans, sliced red onion, crumbled cotija cheese and salsa
Directions
- In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Cover and refrigerate 8 hours or overnight.
- Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours.
- Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1/2 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
- If desired, serve pork in bowls over rice with toppings of your choice.
