Pork Barbacoa (Cafe Rio)

If you throw all of this into your pressure cooker and cook for about 1.5 to 2 hours then it's much faster than using the crock pot the way this recipe suggests.

2 lbs. Pork
3 Cans of Coke or Dr. Pepper (not diet)
1/4 C. Brown Sugar
Dash of Garlic Salt
1/4 C. Water
1 Can Sliced Green Chilies
3/4 can Red Enchilada Sauce (I use whatever color sauce I have on hand and just use the whole can, it always is fine)
1 C. Brown Sugar

Put pork in a heavy Ziploc bag to marinate. Add a can and a half of coke and 1/4 C. of brown sugar. Marinate for a few hours or overnight.

Drain Marinade and put pork, 1/2 can of coke, water, & garlic salt in crock pot on high for 3-4 hours (until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain liquids then shred pork. In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce, & 1 cup of brown sugar. If the mixture is too thick add more coke little by little until desired consistency is reached. Place shredded pork and sauce back in crock pot and cook on low for 2 hours.

Serve however you like. I like it in a tortilla with cilantro and any other yummy goodness I have on hand like salsa, beans, rice, cheese, tomatoes, etc.