Cafe Rio Pork Barbacoa

2 pounds pork, rib meat or shoulder
12 oz. can Coke (NOT Diet)
¼ c. brown sugar
Dash garlic salt

Sauce:

Enchilada Sauce (see below)
Small can of green chilies
12 oz. can Coke (NOT Diet)
¼ c. brown sugar

Put pork in heavy duty Ziploc or marinating container. Pour Coke, brown sugar and garlic into bag. Marinate over night.
Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid.
Shred meat with 2 forks when done.
Make barbacoa style enchilada sauce.(listed below) Pour as much sauce into the meat as desired.
Serve with cheese and flour tortilla, on a salad, or burrito style with cilantro lime rice and black beans.


Enchilada Sauce

8 oz. can of tomato sauce
1 T. Korr’s Caldo de Tomate
1 garlic clove, minced
1 T. dark chili powder ( I like McCormicks) add up to 4T. total if you like it SPICY~
3 T. all purpose flour
1 t. chicken base (or chicken bouillon for 2 c. broth)
2 c. water

To make this a Barbacoa sauce, I subbed the Coke for the water.
A 12 oz. can plus ½ c. water and ¼ c. brown sugar.

Put all ingredients into a blender or food processor.
Put 1 T. of oil in a medium saucepan and pour liquid mixture in.
Stir and heat until desired thickness is reached.

Note
You can use Dr. Pepper instead of Coke.