This is another Cafe Rio knock-off. I don't think it is as sweet as others I've tried. Leftovers freeze really well.
4 lbs. bone-in picnic pork roast
2 T. brown sugar
2 tsp. paprika
1-2 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cumin
2 cloves minced garlic
1 sliced onion
1 cup chicken stock
1 can (12 ounces) Coke
Combine brown sugar, red pepper, salt, cumin and paprika. Rub over the roast covering it completely. Put in a crock pot. Add onion, garlic, chicken stock and Coke. Cook on low for about 8 hours. I usually do it in the oven at 250 degrees.
Shred roast. Strain drippings. Combine and simmer on cooktop for about 30 minutes until some of the liquid is reduced.
We like this meat in tacos, burritos and quesadillas.