Ingredient

Pork & Seasoning

• 1 bone‑in pork shoulder roast (5–7 lbs)

• 1 Tbsp kosher salt

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 1 tsp pepper

Cola & Brown Sugar

• 2 cans (12 oz each) cola, divided

• 1 cup packed brown sugar, divided

Sauce & Chiles

• 1½ cups enchilada sauce

• 1 can (7 oz) chopped green chiles

Serving (Optional)

• Hot cooked rice

Optional Toppings

• Black beans

• Chopped red onion

• Crumbled Cotija cheese

• Salsa

Directions

1. Marinate the Pork In a large bowl or shallow dish, combine 1 can cola and ½ cup brown sugar. Add the pork shoulder, turning to coat. Cover and refrigerate for 8 hours or overnight.

2. Drain & Load the Slow Cooker Drain the pork, discarding the marinade. Place the pork in a 5‑ or 6‑qt slow cooker. Add the salt, garlic powder, onion powder, pepper, and the remaining can of cola.

3. Slow‑Cook Until Tender Cook, covered, on LOW until the meat is very tender, 8–10 hours.

4. Shred the Pork Set the meat aside until cool enough to handle. Remove meat from the bones; discard bones. Shred the pork with 2 forks. Discard the cooking juices and return the shredded meat to the slow cooker.

5. Add Sauce & Chiles Stir in the enchilada sauce, green chiles, and the remaining ½ cup brown sugar. Cook, covered, on LOW until heated through, about 2 hours.

6. Serve - Serve the pork in bowls over hot cooked rice, topped as desired with black beans, chopped red onion, Cotija cheese, and salsa.

Nutrition Facts —

Per Serving

Calories: 310–380 Total Fat: 14–18 g Saturated Fat: 5–7 g Cholesterol: 85–105 mg Sodium: 520–680 mg (seasonings + enchilada sauce) Total Carbohydrates: 22–28 g Fiber: 1–2 g Sugars: 18–22 g (cola + brown sugar + sauce) Protein: 24–28 g