Cafe Rio Pork (Kashina's Version)

2 pounds pork
3 cans (4 1/2 C) Coke (not diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (we use Old El Paso brand, medium spiciness for Todd mild spiciness for me)
1 c. brown sugar

1. Add about a can and a half of coke and about 1/4 c. of brown sugar in a gallon sized Ziploc bag, mix. Put the pork in the bag to marinade Marinade for a few hours or overnight.

2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. (about 11 am if you want to eat at 6 pm)

3. Shred pork. I shred it in the kitchen aid with the paddle, it only takes a few seconds!

4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours.

If you are making the Salad you will also need:
Cilantro Lime Rice
Cilantro Ranch Dressing
Pinto Beans for Todd
Cheese
Shredded Lettuce
Shredded Taco Chips
and finely shredded cheese (we use Parmesan even though that is not what they use at Cafe Rio)