Café Rio Pork
By Kinder Giron
1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)
Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.
Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.
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