This recipe has been a huge hit over at Chef In Training. It has received so many wonderful comments from readers – let’s have a look at what they’ve had to say about it:
I made the pork and we used it for tacos…it was amazing!! I didn’t have time to marinate the night before, so I just followed the recipe from that point on. I did not use any brown sugar (my husband hates super sweet stuff) The entire family loved this recipe!! My husband said “this is the best taco I’ve had in years”
I made this for dinner tonight & oh my goodness! It is seriously so yummy! Definitely going in as a top 5! Thanks for sharing!
- 2 pounds pork roast
- 2 cans Coke (NOT diet)
- ½ cup brown sugar
- ½ teaspoon garlic salt
- ¼ cup water
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can enchilada sauce (I used Old El Paso and I used only ¾ of can)
- 1 cup brown sugar
Put the pork in a large ziplock bag.
Add 1 can Coke and ½ cup brown sugar in bag. Seal bag shut and make sure the marinade gets all over the pork. Place in fridge overnight.
When ready to cook, drain marinade and put pork in crock pot. Pour ½ can of Coke, water and garlic salt over pork in the slow cooker. Cover and cook on high for about 3-4 hours.
Once pork is completely cooked, shred with two forks.
In a small bowl, combine remaining ½ can of Coke, can of chiles, enchilada sauce and brown sugar. Mix until well combined.
Cover the pork with sauce and heat just until warmed through.
To serve: Melt some cheese on a tortilla. Add pork, beans and rice, then add lettuce (and any of your favorite toppings). Pour on the tomatillo dressing and enjoy!
Quick Tip: For extra spicy pork, add some red pepper flakes into the marinade.
Thanks to Chef in Training for this delicious Mexican-inspired dish the whole family will love!