3 lb. pork roast
1 small can diced green chilis
1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic Pouch
2 cups brown sugar
1 cup coke
Cook roast for 4 hours with just some water in the crockpot. Drain the water out and cut off any fat off the roast. Then combine green chilis, enchilada sauce packer, and brown sugar in a blender. Blend ingredients together until smooth. Add to crockpot. Then add the coke. Cook on low or high until roast is ready to shred. Shred meat and then put back in the crockpot with liquid. Serve over salad or make a taco.
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