Ingredients: |
Ingredients: For roasting meat
13.5 lb. pork shoulder (yield approx. 6 1/2 lbs. cooked, fat removed, shredded pork)
2 tsp. onion salt
Fresh ground pepper
3 cloves garlic, chopped fine or crushed
1 can or approx. 12 oz. Coke or Dr. Pepper not diet!
For sauce after roast is done.
3-4 cans diced (mild to medium) green chilies
1 28 oz. can red enchilada sauce
2 cups light brown sugar
Preheat oven to 350 degrees.
Place rack in botton third of oven.
If making a full recipe and using a piece of meat larger than 6 lbs. cut the meat into at least two or more pieces to insure meat will be cookied through.
Season the pork with onion salt and ground pepper on all sides.
Rub the top of the pork with crushed garlic cloves
2 cans or 24 oz. Coke or Dr. Pepper
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Directions: |
Directions:Place the pork in a large heavy roasting pan or crock pot.
Pour coke around the sides of roast.
Cover tightly with foil, so no steam escapes.
Roast at 350 for 2 1/2 hours. Do not open oven.
Turn oven to 200 roast for 2 more hours.
Alternate, place the pork into two large crock pots
Follow directions, except cook on low for about 10 to 12 hours.
After roasting, remove meat.
Let cool for about 15 minuts, or cool enough to handle.
Pull meat apart with hands, removing any visible fat remaining on meat.
Discard fat and drain remaining liquid from pan.
Discard.
Place meat back into roasting pan, shred with forks.
Prepare sauce by placing green chilies, enchilada sauce and brown sugar into a blender.
Blend until smooth. Add the Coke stir with spoon, pour the sauce over the meat,
Heat the meat again before serving. Do not stir too much, this makes the meat a mushy mess.
Just pour sauce on top and leave the meat alone.
Using tongs helps tremendously. |
This recipe for Cafe Rio Sweet Pork is from