Sweet pork salads seem to be one of the few things we eat at large family get-togethers. Everyone seems to like them and since there are several components, it's easy to make assignments and have everyone pitch in. The recipe is easily doubled (or more) to feed a large crowd. We love this meat on salads, in burritos, enchiladas, tacos, and even on nachos. There is no wrong way to eat it!
Shredded Sweet Pork
1 can coke, for marinating
Freshly ground black pepper
2 lbs boneless pork (I have used boneless spare ribs and a loin roast both with great results)
⅓ cup brown sugar + more to taste if needed
2 cups salsa, blended until smooth
Generously season pork with garlic salt and freshly ground black pepper. Place in ziploc bag with coke and remove as much air as possible. Refrigerate 4+ hours.
After marinating time, dump pork and marinade into a lightly greased slow cooker. Cook on low for 6-8 hours. Shred pork and drain liquid, reserving ½ cup liquid. Add shredded pork back to slow cooker and add salsa and brown sugar. Cook on low until heated through. Add reserved cooking liquid until desired juiciness is achieved. Taste and add more brown sugar if you like it sweeter.