Four Rolling Stones

 

Slow Cooker Cola Pork

 

3 1/2 pounds boneless pork shoulder

12 ounces cola, plus 3/4 cup extra for the sauce

2 tablespoons vinegar (white vinegar’s fine, but we used cider vinegar)

2 tablespoons Worcestershire sauce

10 ounces red enchilada sauce

1 tablespoon dried minced onion flakes

1/2 teaspoon chili powder

 

Place pork in slow cooker. Pour cola over the pork. Cover and cook on low for 8 to 10 hours. While pork is cooking, make barbecue sauce by combining 3/4 cup reserved cola and remaining ingredients in a medium saucepan. Bring to a boil; cover pan; reduce heat and simmer about 20 to 30 minutes until sauce reaches desired thickness. Remove pork from crockpot and shred. Serve with barbecue sauce on toasted buns, or over hot rice. Leftovers (if you have any) are great cold on a tossed salad.