Pork roast (4-5 lbs.), thawed if frozen
3 C Coke
1 can tomato sauce
½ C sugar
2 Tbsp. (heaping) brown sugar
1 Tbsp cayenne pepper
½ tsp powdered garlic
2 cloves garlic, minced
3 large carrots, peeled and grated
1 (smallish) Serrano pepper, seeded and diced
1 medium yellow onion, chopped
Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours. Remove pork to cutting board. Add an additional ½ C granulated sugar and 1 C Coke to the liquid in the crock pot. Stir. Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir. Reduce to low and cook an additional 3 hours.
Serve pork in Costa Vida style burritos, or otherwise as desired. Cover remaining pork and refrigerate for up to one week. It can also be placed in freeze safe bags and frozen for use up to 3+ months later.
Down to the River
14 hours ago