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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork in a heavy duty ziplock bag to marinate. Add 1 can coke and 1/4 cup brown sugar, squeezing out the air. Refrigerate and marinade for several hours or overnight. | 2. Drain marinade and place pork, 1/2 can of coke, water, garlic salt, onion salt, cumin and minced adobo chili in crock pot on low for about 8 hours (or until it shreds easily, but don't allow it to become too dry). Remove pork from crock pot and drain any liquid left in the pot and discard; shred pork. | 3. In a food processor or blender, blend 1/2 can Coke, green chilies, enchilada sauce and remaining 1/2 cup brown sugar (more or less to taste). If it looks too thick, add more Coke little by little. | 4. Put shredded pork, sauce and butter in crock pot and cook on low for 1 hour. Note: Do not over stir or it will become mushy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	lbs	boneless	1151.4693	0.0	204.3631	30.8267
coke	2	cans	divided	-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
garlic salt	1	dash		-	-	-	-
onion salt	1	dash		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
adobo sauce	1		minced	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
red enchilada sauce	0.75	can		63.675	10.3366	1.3159999999999998	1.9315
brown sugar	1/2	cup		209.0	53.9495	0.066	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.