Cafe Rio Shredded Sweet Pork

I got this recipe here from Favorite Family Recipes.  I have another Cafe Rio Sweet Pork recipe on the blog here.  The other recipe is super simple with only a few simple ingredients.  I wish I could tell you which I like better, but I really can't.  I think this recipe may be a little closer to the Cafe Rio original, but the other is SO simple and also SO delicious :) 

Whichever pork recipe you choose to try, you should definitely serve it with these black beans, and this dressing(we add the dressing, to a sweet pork salad or to a burrito...either way)....SO good!  I also have a recipe for rice that is like what they serve at Cafe Rio.  I thought I had posted it here already, but I guess not.  That will be coming soon:)

Cafe Rio Sweet Pork

Ingredients: 

2 pounds pork (I use pork tenderloin)

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 (10oz) can red enchilada sauce

1 c. brown sugar

Directions:   

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 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 drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 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 crock pot and cook on low for 2 hours. That's it!

NOTES:  

*I prefer to cook my pork on low until it shreds easily 6-8 hours.  Cooking the pork more slowly tends to work better for the tenderloin.  In the original recipe the blogger says that she uses boneless pork rib meat, I use the other because I can usually get it on sale for a good price.  If you use a tenderloin, it will become easy to shred, be patient.  I have tried to rush it before and it was tough to shred, still cooked through and yummy, but didn't look as good as when I wait for it to start falling apart:)

 **We don't really drink much soda at our house....so I just buy on 2-liter of coke and use that for the recipe...I think that is cheaper than buying individual cans of coke.  One can of coke is 12 ounces...so measure from your 2-liter accordingly.