Servings 6
INGREDIENTS
Mixed Spices
1 TBS EACH chili pwdr, garlic pwdr
2 teaspoons chipotle chili powder
1 tsp EACH salt, onion pwdr, smoked paprika, cumin
1/2 teaspoon pepper
Marinade
2.5 lbs pork butt or shoulder, trimmed of all fat
1/4 cup reduced sodium soy sauce
3/4 cup Coke (from 12 oz. can)
1 tablespoon above Mixed Spices (in directions)
Slow Cooker Phase 1
Remaining Coke from above marinade
1/2 cup mild salsa
1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
2 tablespoons above Mixed Spices (in directions)
Slow Cooker Phase 2
1/2 cup mild red enchilada sauce
1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
All remaining Mixed Spices
salt to taste
Hot sauce to taste
INSTRUCTIONS
Mix all of the Mixed Spices together in a resealable container. Set aside.
Add pork to large freezer bag along with marinade ingredients. Marinate 12-24 hours.
Drain marinade and add pork to slow cooker along with Phase 1 Slow Cooker Ingredients: Cook on low 6-8 hours or until tender enough to shred.
Shred pork in the slow cooker with 2 forks (it should just fall apart at this point) and then transfer all of the slow cooker contents to a strainer to drain off excess liquid.
Return pork to slow cooker and add Phase 2 Ingredients. (You can add more enchilada sauce if you want the pork “saucier”). Stir in ingredients and cook another 15-30 minutes or until heated through. Taste and add additional salt (I usually add about 1/2 teaspoon) and hot sauce to taste.
Serve in tacos, enchiladas, burrito bowls, etc. with Tomatillo Avocado Ranch Dressing.