Cafe Rio Sweet Pork

 3 lbs pork shoulder/butt

16 oz coca-cola soda (not diet), divided

1/4 cup water

1 t garlic salt

1/8 t salt

1/4 pepper

1 (4oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Spray inside of a large crock pot with cooking spray.  Place pork roast inside.  Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.  

Remove pork from crock pot and transfer to cutting board.  Discard liquid from crock pot.  Shred pork with two forks, and remove any fat.

In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar.  Blend until smooth.

Place shredded pork back in crock pot.  Pour enchiladas sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat. 

Serve pork in burritos, salads and tacos.  

Easy Ground Beef Enchiladas

 1 lb ground beef

1/2 white onion, diced

1 1/2 tbsp taco seasoning

1/4 cup water

8 taco size tortillas, flour

2 cups enchilada sauce

16 oz. marbled cheddar cheese

Optional Toppings

sour cream

pico de gallo

diced avocado

diced green onions

preheat oven to 375 degrees F

Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink.  Drain any fat and return skillet to oven.  Sprinkle in the taco seasoning and water.  Stir until combined and water absorbs into the ground beef.  Remove from heat. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.

Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.  Add about 1/4 cup of the shredded cheese and roll up tightly.  Lay seam side down in the casserole dish.  Repeat until the casserole dish is filled with the rolled enchiladas.  If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.  

Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla.  Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly. 

 Top with your favorite toppings and enjoy!