Joe Marganski
2 pound pork shoulder/butt
2- 4 oz can diced green chilies
1-12 oz can Cherry Coke
½ cup brown sugar
1 tablespoon apple cider vinegar
2 teaspoons liquid smoke
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon each – pepper, paprika, red pepper flakes
In a medium bowl , whisk all of the ingredients and pour over pork.
Cover and cook on low 8-10 hours or until pork is very tender.
Remove from cooker and shred on cutting board.
Taste, return pork to crock pot and add your favorite BBQ sauce or hot sauce if desired.
Serve
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