Course Entree
Cuisine Mexican


  • 3-4 lb. Pork Shoulder
  • 1 can Coke
  • 1 can chicken broth
  • 1 large white onion sliced
  • 4 garlic clove chopped
  • 2 jalapeno peppers sliced and seeded
  • 4 tbls light brown sugar
  • 1 tbls. oregano
  • 1 tbls. kosher salt
  • 1 tbls. cumin
  • 1 tbls. butter
  • 1 tbls. black pepper
  • 1 tbls. olive oil
  • 3 tbls. lard or shortening
  • 1 C cilantro, apx.


  • Season pork with salt and pepper. In a large saucepan over medium heat add the olive oil and melt the butter.  Lightly sear the outside of the pork in the butter and oil. Remove the pork and add into slow cooker. Mix together Coke, chicken broth, onion, garlic, peppers, cilantro, oregano and brown sugar and pour over pork. Cook for about 4-6 hours in slow cooker or until meat falls off the bone.
  • When pork is tender, remove meat from slow cooker and break apart. Add shortening or lard to saucepan and fry meat to crisp up some of the pork pieces and break apart more to shredded pork. Season with additional salt, pepper, cumin to preferred taste.
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