Cafe Rio Sweet Pork

4-5 lb. pork roast
2 Tablespoons brown sugar
1 1/2 teaspoon dry red pepper flakes
2 teaspoons cumin
1-2 teaspoons salt

Mix brown sugar, red pepper flakes, cumin and salt together. Rub all over roast. Brown roast and place in crockpot. Bake on low from 6 pm to 9 am.
In the morning add to pot:
1 can Coke (not diet!)
1 cup chicken broth
2 cloves minced garlic
1 chopped onion
Continue to cook on low from 9 am to 5 pm. One hour before serving shred pork and add:
1 cup brown sugar
Mix together well and serve with:
rice, beans, shredded lettuce, cheese, and Chili Verde Sauce
This can be served as a salad (which I like to crumble tortilla chips on) or wrapped in tortillas.

Chili Verde Sauce

1 pkg. Hidden Valley Ranch dressing mix
8 oz. jar Verde salsa (green salsa)
2 chopped garlic cloves
3/4 cup mayonnaise
3/4 cup sour cream
1/8-1/4 teaspoon Tabasco sauce
Put all ingredients in a blender and blend until creamy. Add juice of 1/2 lime and mix again. Make ahead and chill before serving.

This recipe has a lot of ingredients and it takes a lot of time to cook, but it is so good and it makes a TON!!!! I got this recipe from our stake president's wife. I gave it to Di and she said her hubbie Matt made an awesome chili with the left over meat. Last time I made this I made Lime Cilantro Rice and garlic Black beans to go with it. It was really good. I cooked the rice with chicken stock and a little lime juice and then just stirred in some cilantro at the end. The beans I just heated up with a couple of teaspoons of minced garlic.
I hope you all enjoy!!!!