INGREDIENTS
2
lbs Pork shoulder or 2 lbs pork butt, boneless
1 4 1/2 ounce can
Green chilies
1
Chili in adobo sauce
3/4 cup
Brown sugar
1 dash
Garlic salt
1 dash
Onion salt
1 tsp
Cumin, ground
2 12 ounce cans
Coke
1 tbsp
Butter
3/4 10 ounce can
Enchilada sauce, red
1/4 cup
Water