Instructions

1. Season & Start Slow Cooking:
   Spray your slow cooker with non-stick spray. Place the pork shoulder inside and generously coat it with Slow Noon seasoning.

2. Add the First Liquid Love:
   Pour 1 cup of Dr. Pepper and the water around (not on top of) the pork. No need to submerge it—just a flavorful steam bath.

3. Low & Slow Magic:
   Cover and cook on LOW for 6–7 hours.

4. Shred Like You Mean It:
   Remove the pork, place it on a cutting board, and shred with two forks. Discard excess fat. Drain the slow cooker of any remaining liquid.

5. Make the Sauce:
   In a blender or food processor, combine the remaining 1 cup Dr. Pepper, diced green chiles, enchilada sauce, and brown sugar. Blend until smooth.

6. Marry the Flavors:
   Return shredded pork to the slow cooker, pour sauce over the top, and stir until every strand is coated. Cook on LOW for an additional 2 hours so the flavors get all cozy.

7. Assemble the Fiesta:
   On a large plate, layer a warm tortilla, a pile of rice, beans, and romaine lettuce. Top with a generous scoop of sweet pork, sprinkle with Cotija cheese, drizzle with avocado crema, and add corn if you’re feeling extra.

With Slow Noon working its citrusy-herb magic, you’ve just made the kind of sweet pork salad that turns “meh” weeknights into fiesta nights. Your tastebuds will thank you, your wallet will thank you, and that takeout app on your phone will feel very, very lonely.