- 2 pounds pork (we use boneless pork ribs) (note that the meat cooked down quite a bit cause of the fat)
- 36 ounces Coke (3 soda cans) NOT diet
- 1/4 cup brown sugar
- 1/8 tsp garlic salt
- 1/4 cup water
- 1 can diced green chilies
- 10 ounces red enchiladas sauce (Old El Paso brand is gluten free)
- 1 cup brown sugar
Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about ¼ cup of brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, ½ can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours. .
Remove pork from crock pot and discard any liquid left in the pot. Shred pork
In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours.
Instant Pot Instructions: Throw all the ingredients in the Instant Pot and pressure cook on high for 60 minutes. Natural release for 20 minutes. If using pork ribs or pork chops, the time can be reduced to 40 minutes. For larger pork roasts you may need to add more time. The pork should shred easily after cooking. If the pork is still tough, place back in the Instant Pot for another 10-20 minutes depending how much more time you think it needs. After shredding, put the Instant Pot on the “sauté” setting and cook until the sauce thickens to your preference.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
Leftovers can also be frozen in freezer Ziplock bags for up to 5 months.
Favorite Family Recipes