Copycat Cafe Rio's Sweet Pork Barbacoa Salad

Fast food is getting way to expensive. For a delicious and health(ier) version, give this Copycat Cafe Rio Sweet Pork Barbacoa Salad a whirl! You'll have enough for leftovers, and the cost per meal is so much cheaper. 

INGREDIENTS
3 lbs. boneless pork shoulder/butt
16 oz. Dr. Pepper, not diet
1/4 cup water
1/4 cup Slow Noon
1 4 oz. can diced green chili's
8 oz. red enchilada sauce
1 cup brown sugar

For the salad:
Tortilla
Romaine Lettuce
Beans/Corn/Rice
Cotija cheese
Avocado creama dressing (you can use our recipe from the Shrimp tacos)

INSTRUCTIONS
1. Spray inside of the crock pot with non stick cooking spray. Add pork shoulder/butt to your crock pot, and layer with Slow Noon.
2. Pour 1 cup of Dr. Pepper and water around pork. It does not need to cover the roast.
3. Cover and cook on low for 6-7 hours.
4. Remove cooked pork from the crock pot and transfer to a cutting board. Drain the liquid from the crock pot. Shred pork and remove any fat. Place shredded pork back into crock pot.
5. In a blender or food processor, blend remaining 1 cup of Dr. Pepper, diced green chili's, enchilada sauce, and brown sugar until smooth.
6. Pour sauce over shredded pork and stir to coat pork well. Cover and cook and additional 2 hours on low.
7. Add a tortilla to a plate, top with salad fix-ins and the sweet pork barbacoa.