INGREDIENTS
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7 ounce can diced green chiles
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2 cups Coke, divided
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1/2 cup picante sauce
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1/3 cup brown sugar
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2 tablespoons tomato paste
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2 teaspoons chili powder
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1/4 teaspoon cumin
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4 pounds boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
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1 cup red enchilada sauce*
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5-inch white corn tortillas
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Refried beans
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Shredded lettuce
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Shredded Mexican cheese
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Guacamole
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Fresh Salsa