This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.
Ingredients
- pork shoulder roast: 2 pound
- ¼ cups caffeinated pepper-type soda (such as Dr Pepper®): 1 piece
- garlic powder: 1 tsp
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- packed brown sugar: 0.75 cup
- green Chilis: 1 can (4 ounce can, diced)
- salsa verde: 0.66667 cup
- habanero pepper: 1 piece (diced, optional)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
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Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
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Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
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Cover and cook on Low until flavors are absorbed, about 1 hour.
