First off, I have to give credit to where I actually found this recipe. Click here for the original.
A lot of the recipes I found online for the Cafe Rio sweet pork used more expensive cuts of meat than I was willing to buy. :) So I bought a cheap boneless pork roast to make mine with. Because of this, I was afraid to use one of the recipes that had a shorter cook time since I wanted to make sure my roast was really good and tender.
Turns out it wouldn't have mattered anyway because my meat was ready to shred at a shorter time than I thought. But my point is, that's what peaked my interest in this recipe.
(I am going to write this recipe with my own variations)
3 1/2 pounds Boneless pork roast
3 cans Coke (NOT diet) (though I have heard Dr. Pepper works too)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 can red enchilada sauce
1 c. brown sugar
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. (I marinated overnight for ease in cooking)
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.
(I cooked mine for 4 hours on high. Basically started the crockpot first thing in the morning and left it until lunch time.)
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.
---THIS WAS SOOO YUMMY! Worth the wait! Also, in regards to the coke, chilies, enchilada saic and brown sugar mixture that you blend together, I did that in the morning, so the evening prep was SO MINIMAL.
Served with Bajio Sweet rice and tortillas, and red pepper corn. YUM!