1.5 kg pork shoulder (it could have been bigger...this made lots of sauce)
1 can red enchilada sauce
1 can Dr Pepper
2 tsp chili powder
1 tsp cumin
1 tsp salt
2 cloves garlic, grated
1 cup demerera sugar
1 small onion, cut into rings
Toss everything into the crockpot and cook on low for 8 hours.
Cilantro Lime Slaw
1 pkg broccoli slaw
1 cup mayonnaise
1 cup fresh cilantro, chopped
1 small clove garlic, grated
1/2 tsp salt
Juice of 1 lime
1/2 tsp cumin
1/4 tsp cayenne
Throw everything but the slaw into a food processor and blend it up. Pour over slaw, mix well, and refrigerate until it's time to eat.
Truthfully, I used about 3/4 of the bag of slaw and my slaw was plenty saucy (after it set up in the fridge for a few hours).
I bought small whole wheat dinner rolls, but it would have been equally awesome (maybe even better) on fresh corn tortillas, warmed in the cast iron pan. Next time!
At the end of the cooking time, the meat should be so tender it will very easily pull apart. Pile some on the bun (or in the tortilla), spoon some of the sauce on top (alternately, you can take some of the sauce and thicken it in a saucepan by adding some cornstarch slurry).
Top meat with some slaw and enjoy!
I served it up with some sweet potato and beet chips (warmed in the oven from the chip bag to make them taste a bit fresher).
Leftovers would be great on a pizza, or on nachos.
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