Ingredients
Scale
- 5-6 pounds boneless pork butt
- 3 C Coke (not diet!)
- 1/2 C brown sugar
- 2 tsp garlic powder
- 2 tsp salt
- 2 C enchilada sauce
- 1 1/2 C Coke
- 2 – 7 oz cans green chills
- 2 C brown sugar
- 1-2 tsp red pepper flakes
- 2 tsp salt
Instructions
- In a large container, combine the Coke, brown sugar and pork meat. Marinade for 4-8 hours in the refrigerator.
- Place pork and half of the marinade in the slow cooker and cook on high for 4-5 hours until it is tender and able to pull apart with two forks. Remove the meat from the slow cooker, discard the cooking liquid and shred all the meat.
- In a blender or food processor, blend together the enchilada sauce, Coke, green chills, red pepper flakes and brown sugar. Combine with the shredded meat and cook on low for 2 hours. Taste the finished meat and add any additional salt needed. I added about one more teaspoon at the end.
Nutrition
- Serving Size: 1 taco
- Calories: 271
- Sugar: 17g
- Sodium: 352mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 1mg