Cooking this meat will make you salivate and only eating it will quench the craving! The flavor jumps out of the pork and makes you wish you had a larger stomach! It’s the perfect blend of sweet succulent meat that smells as good as it tastes. This goes good with rice and beans in a tortilla, like Cafe Rio, in a sandwich or just on its own.

Roast
• 3 lbs pork roast
• 1 cup dark brown sugar
• 1 cup Worchestershire sauce
• 1 tsp dried oregano
• 1 tsp powdered ginger
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 TB dried minced onion

After

• 1 can red enchilada sauce
• 1 cup dark brown sugar

1. Cook all of the ingredients in a Crockpot on low for about 15-20 hours.
   One hour before serving, take the roast out and shred the meat, removing any fat
2. Drain and put the meat back in
3. Add the enchilada sauce and extra brown sugar
4. Cook for one more hour

To serve, combine with black beans, rice and creamy tomatillo dressing on large soft flour tortillas.