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	Crock Pot Barbacoa Serves 4-6

	Qty	Size	Ingredient
	2	lbs	Bone-In Pork Shoulder
			Marinade
	12	oz	Mexican Coke *
	½	cup	Brown Sugar
			Braise
	6	oz	Mexican Coke (½ can)
	2	cloves	Garlic (crushed)
	¼	cup	Water
			Sauce
	6	oz	Mexican Coke (½ can)
	1	can	Diced Green Chiles
	14	oz	Enchilada Sauce
	1	cup	Brown Sugar
	Place pork shoulder, one of the cans of coke and brown sugar in a sealed container and refrigerate over night. Remove pork and discard marinade.  Place pork, ½ can of coke, water and garlic into a crock pot set to approximately 225º until cooked to an internal temperature of 190º (about 6-8 hours). In a blender or food processer, thoroughly mix remaining ½ can of coke, chiles, enchilada sauce and brown sugar. Drain braising liquid from crock pot, pull pork thoroughly, return pork and blended mixture above to crock pot and re-heat. Serve on buns.  (see also: Brioche Buns) Enjoy! *  Recommended: Mexican Coka Cola (bottling location is in Spanish) or Original Dr. Pepper (red striped green can).  What matters is that whatever soft drink you decide on needs to have cane sugar (not HFCS) and phosphoric acid.  (Original Dr. Pepper) ! Those of you of the southern persuasion can add 2 Tbls Apple Cider vinegar.