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.
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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
- 1 can red enchilada sauce
- 1 cup dark brown sugar
After
- 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 - Drain and put the meat back in
- Add the enchilada sauce and extra brown sugar
- Cook for one more hour
To serve, combine with black beans, rice and creamy tomatillo dressing on large soft flour tortillas.
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