Café Rio Pork (Debbie)

3 lbs. pork roast (shoulder or butt)               

1 cup dark brown sugar                                 

1 liter bottle of Coke 

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. garlic powder

2 TBS. dried minced onions

1 cup dark brown sugar

1 cup red enchilada sauce (opt.)

Cook first 8 ingredients in a crock pot on low all day (about 6-8 hours.) When pouring in Coke, I pour enough Coke so that the meat is half way covered.  Check often.  One hour before serving, remove roast and shred it.  Dump out cooking juices.  Put shredded pork back into crock pot and add sugar and enchilada sauce (optional).  Cook for one more hour.