Ingredients
- 3 pound bone-in pork shoulder
- Marinade
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 8 ounces cola (Coca Cola or similar)
- Sweet Sauce
- 8 ounces red enchilada sauce
- 1/2 cup Imperial Sugar Light Brown Sugar
- 8 ounces cola (Coca Cola or similar)
- 4 ounces (1 can) green chiles, undrained
- 1 garlic clove
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- Serve with tortillas, cheddar cheese, sour cream and cilantro
Directions
- In a small bowl, combine all marinade ingredients except cola to make a seasoning rub for pork. Place pork in base of slow cooker and cover evenly with rub. Pour cola around pork, cover and cook on high for 3-4 hours, undisturbed.
- Just before pork is done cooking, make Sweet Sauce by blending all ingredients in a blender until smooth; set aside.
- When pork is done transfer roast to a large bowl, discarding juice and bone. Shred meat with two forks.
- Put shredded pork back into slow cooker with Sweet Sauce. Cook on low for 2 hours.
- To serve, warm tortillas and top with a small handful of cheddar cheese and sweet pulled pork. Top with sour cream and cilantro if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.