If you have ever eaten at a Costa Vida or a Cafe Rio, you know what sweet pork is.
Stuff it in a Burrito, enchiladas, quesadilla, tacos or make a salad with it. I even eat it as a pulled pork sandwich too on a buttery toasted bun. I make more than a dozen of these a year. I buy the roast when they are half off.
MARINADE:
4-6 pound pork shoulder roast
1 cup enchilada sauce (red)
1 can of Dr. Pepper ( don't use that Diet crap either), if you don't have Dr pepper you can use Root beer or Coke, but go buy the Dr. Pepper, it is worth it. Trust me I have used all 3.
1/3 C olive oil
1 tsp chili powder
3-4 cloves minced garlic
1/2 C light brown sugar
SEASONING SAUCE:
1 can Dr Pepper
1 C enchilada sauce (red)
4 oz can green chilies (chopped)
1 jalapeno (chopped without seeds)
1 C light brown sugar
INSTRUCTIONS:
1. Combine all MARINADE ingredients to cover pork roast.
2. Marinate overnight if possible.
3. Put in a crockpot or large dutch oven, depending on how you are cooking it.
4. Crockpot cook on high for 4-5 hours or low 8 hours. In the oven at 200 degrees, I cook mine in the oven overnight, 8-12 hours. Cook till roast is fall-apart tender.
5. Removing it from the liquid it just cooked in. Remove fat (and bone) and shred.
6. Mix together SEASONING SAUCE.
7. Put shredded roast and seasoning sauce back into the cleaned out crockpot or dutch oven.
8. Simmer in a crockpot for at least 2 hours, or in a dutch oven back in the oven for at least 2 hours at 200 degrees.
9, Enjoy!
PS. The sauce you cooked the roast in, you can throw in some chopped chicken breast and cook till tender and serve that over rice as a bonus dish too!
