I have been getting started on stocking my freezer with quick, easy meals for summer since we are always so busy! Not to mention, in southern Utah, it's like death to turn on your oven when it's 110 degrees outside. I made this overnight in the crockpot and it turned out wonderful! I am really excited to use it in some buttitos soon!
2 lb pork roast (mine was a shoulder roast)
2 cups coke (divided)
2 cups water
1 small can green chiles
1 tsp garlic powder
1 can mild enchilada sauce
Put the pork, 1 cup of coke, garlic powder and 2 cups of water in the crokpot on low and cook overnight. In the morning, add the chiles, enchilada sauce, and the rest of the coke, simmer on high in the crockpot, for another 2 hours until most of the liquid is soaked up.
Divide into freezer bags and lay flat to freeze.