Ingredients
1 bone-in pork shoulder roast (5 to 7 pounds)2 cans (12 ounces each) cola, divided1 cup packed brown sugar, divided1 tablespoon kosher salt1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon pepper1-1/2 cups enchilada sauce1 can (7 ounces) chopped green chiles Hot cooked rice, optionalOptional toppings: Black beans, chopped red onion, crumbled Cotija cheese and salsa
Preparation
In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Cover and refrigerate 8 hours or overnight.
Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours.
Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1/2 cup brown sugar. Cook, covered, on low until heated through, about 2 hours.
Serve pork in bowls over rice with toppings as desired.
