1- 3lb pork roast shoulder or butt
OR
6 boneless, skinless, chicken breasts
1 cans of COKE
1 c water
1 cans of COKE
1 c water
1 1/2 C brown sugar
2 small cans diced chilis
1 - 14oz can of tomato sauce
1 1/2 t chili power
1 1/2 t cumin
DIRECTIONS:
Spray your crockpot with cooking spray and then set it on high. Place roast or chicken and cover with water and half a can of coke.
Cook for 3-4 hours.
Then drain off liquid and shred meat.
In a bowl mix the following ingredients then pour over meat:
coke, tomato sauce, both cans of chilis, brown sugar, chili powder, and cumin.
Cook for another 2 hours in the crockpot.
Spray your crockpot with cooking spray and then set it on high. Place roast or chicken and cover with water and half a can of coke.
Cook for 3-4 hours.
Then drain off liquid and shred meat.
In a bowl mix the following ingredients then pour over meat:
coke, tomato sauce, both cans of chilis, brown sugar, chili powder, and cumin.
Cook for another 2 hours in the crockpot.
SERVE:
In tortillas that has melted cheese on it with lime rice and black or pinto beans.
or
On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.
CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:
1/2 C mayonnaise
1/2 C cilantro
1/2 t cayenne pepper
1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix
1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)
1 clove garlic minced
2 tomatillos quartered
DIRECTIONS:
Mix all ingredients well in a blender. Chill before serving.
