Mexican Sweet Pork

Plan ahead when you're making this, I usually cook the pork almost two days before I need it.  That being said, this recipe is worth the effort- it is a serious crowd-pleaser.  This shredded sweet pork is inspired by Costa Vida & Cafe Rio, I am not making any promises it is an exact copy, but it is certainly delicious :)

I serve this recipe with cilantro lime rice, black beans, pico de gallo, and cilantro-ranch dressing.

• 5-6 lbs pork (I use "Butt-Shoulder" {don't ask me what a butt-shoulder is...})
• 1 Tbs cumin
• 1 cup brown sugar
• 20 oz Coke
• 1 12 oz bottle mild salsa
• 1 20 oz bottle salsa verde
• 1 onion, chopped
• 3 cloves garlic

1. In a crock pot, place the roast, onion, and garlic. Fill with water to at least half-way, and cook on low for 12 hours.
2. After cooked, remove from the liquid, strain, and put the roast in the fridge to cool.  Once it has cooled, shred the meat, removing any extra fat or tissue (or other animal goodness...). Shred the meat and put it in the crockpot with the Coke, brown sugar, salsa, and salsa verde.
3. Cook on low another 2 hours, then serve with taco salads or in burritos.

Notes:

• You can cook the roast initially in the oven for 6 hours at 250 instead of using the slow cooker.

Yields at least 20 servings

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