2-4 lbs. pork roast
1 can Dr. Pepper (not diet)
1 (10oz.) can enchilada sauce
2 cloves garlic, minced
1 (4 oz.) can diced green chilies
1 cup brown sugar
In a gallon-sized resealable bag, marinate roast in soda overnight. Place roast along with leftover marinade in a Crock Pot and cook on low until very tender (about 8 hours). Drain off any liquid after cooking. Shred pork and place back in the Crock Pot. Mix in enchilada sauce, garlic, green chilies, and brown sugar. Continue to cook on low for 30 more minutes to 1 hour. Serve meat in soft flour shells or corn tortillas with taco toppings. (diced tomatoes, shredded lettuce, shredded cheese, sour cream, salsa, guacamole)
Serves 8-16
* soften corn tortilla on stove top in a small amount of oil for a few seconds on each side.
No comments:
Post a Comment