Sweet Pork Barbacoa

This Cafe Rio copycat recipe came from a combination of a few different sources.  We love it!  It is easy, delicious, and so versatile.  In addition to making Cafe Rio style Pork Salads, we also like it as pork tacos, or on toasted buns with melted provolone cheese.  

2 pound pork roast
16 oz. Coke or Dr. Pepper (not diet)
1 tsp garlic salt
1 can (4 oz.) diced green chiles
1 can (10 oz.) green enchilada sauce
1 C brown sugar (more or less, according to taste)

Place the pork roast (I usually start with a frozen roast), 1 C soda, and garlic salt in a crockpot (sprayed with Pam spray).  Cover and cook on low for 8 hours or high for 4 hours.  Remove pork and discard liquid.  Shred the pork, place back in the crockpot.  In a small bowl or blender, combine 1 cup Coke, green chiles, enchilada sauce and brown sugar.  Pour sauce over the pork and heat through.

To make a Cafe Rio Pork Salad:
Lay a tortilla in a deep dish pie tin, sprinkle with cheese, and warm in the oven at 350 for about 5 minutes or until the cheese is melted.  Remove from oven and add:  Cilantro Lime Rice, Black Beans, Sweet Pork Barbacoa, romaine lettuce, Pico de Gallo, guacamole, sour cream, tortilla strips, crumbled cotija cheese or parmesan, a slice of lime, and a sprig of cilantro.  Serve with Cilantro Ranch dressing or Cilantro Lime Vinaigrette dressing.  Serves 8 -10.