Ingredients
- 1– 3 lb organic pork roast such as the butt or shoulder
- 3 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 3/4 cup chicken stock
- 3/4 cup naturally sweetened cola soda (such as Zevia)
- Corn tortillas
- Avocado, cilantro, pickled onions and cotija cheese for garnish
Instructions
- Trim the pork roast of any excess fat. Leaving a little on is fine but try to clean it up as much as possible.
- In a small bowl, combine the brown sugar, onion powder, garlic powder, salt and black pepper. Mix it with your fingers to create a rub. Rub the mixture all over the pork roast and place in the bottom of slow cooker.
- In another medium size bowl, combine tomato paste, chicken stock and natural cola. Pour over the roast.
- Put lid on slow cooker and cook on low for 6-8 hours.
- Remove roast from slow cooker and shred with two forks. Put shredded pork back into slow cooker to absorb the juices. Keep warm until ready to serve.
- Place desired amount of pork into tortilla and top with avocado, cilantro, pickled onions and cotija cheese.