3 lb. (give or take) boneless pork roast
1/2 can of Dr. Pepper or Coke (NOT diet)
1 sm. can of green chilies
1 can (around 12 oz.) red enchilada sauce
1 cup brown sugar
1/2 tsp. garlic salt
Combine all ingredients in the crock pot and plop your thawed-out meat on top. Cook on HIGH for about 4 hours. At this point, take 2 forks and shred the meat into a million small pieces. Stir a little, and continue to cook on LOW for about 2 more hours.
We made ours into salads (my favorite thing to order at the restaurant) but you can put this on a bun and make a shredded pork sandwich, roll it up into a burrito, ANYTHING. In case you want, here's the tortilla recipe I made at the same time.
TORTILLAS:
3 cups flour
1/3 cup oil
2 tsp salt
1 tsp baking powder
1 cup warm water
Stir/knead all ingredients until JUST combined. Let rest for 10 minutes. Divide dough into 12 balls. Let rest for 20 minutes. Roll them out on a floured counter and cook on hot skillet until nicely browned on each side. (The secret is in the RESTING! The dough will not stretch properly if you don't wait the given amount of time. While it is resting, cover the bowl with a damp towel.)
No comments:
Post a Comment