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Ingredients
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2 pounds pork shoulder roast
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1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
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1 teaspoon garlic powder
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1 teaspoon salt
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¼ teaspoon ground black pepper
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¾ cup packed brown sugar
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1 (4 ounce) can diced green chiles
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⅔ cup salsa verde
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1 habanero pepper, diced (Optional)
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salt and ground black pepper to taste
Directions
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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.
Recipe Tip
You may wish to discard some of the juice from the pork after the initial cook time, depending on how saucy you like your pork.
Nutrition Facts (per serving)
250 | Calories |
11g | Fat |
27g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 250 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 20% |
Cholesterol 45mg | 15% |
Sodium 582mg | 25% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 0g | 1% |
Total Sugars 25g | |
Protein 12g | 24% |
Vitamin C 10mg | 11% |
Calcium 31mg | 2% |
Iron 1mg | 5% |
Potassium 227mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.