INGREDIENTS
13 1/2 lb
Pork shoulder* (yield
3 cloves
Garlic, fine or crushed
2 cups
Brown sugar, light
3 cans
Coke or dr pepper
2 tsp
Onion salt
1
Pepper, fresh ground
1 28 ounce can
Enchilada sauce, red
3- 4 oz cans diced (mild to medium) green chilies