Cafe Rio Shredded Pork

Cafe Rio Shredded Pork         

3-5 lb. center cut pork roast or Boston Butt roast 

1/3 c. cider vinegar

2 tsp. molasses   

1 can Coke (NOT Diet Coke!)                                        1 can diced green chilies

1/4 c. brown sugar                                                              3/4 can red enchillada sauce

dash garlic salt                                                             

Put 3-5 lb. Center cut pork roast or Boston Butt roast in crock pot with 1/3 c. cider vinegar and 2 tsp molasses.

Cook in crock pot on high for about 4-6 hours (or until it shreds easily, but don't let it get too dry!) Remove

pork from crock pot and drain any liquid left in the pot.  Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce,

and about 1/4 c. brown sugar (you can add a little more or less to

taste, up to 1 cup.) If it looks too thick, add more Coke little by little.