How to make it

  • Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt and rub over meat.
  • Place meat in 4 qt slow cooker and add cola, broth,, onion and garlic. Cover and cook on low for 8-10 hours or until the meat is tender.
  • Set meat aside until cool enough to handle. Remove meat from bones and discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika and cover and cook on low for 1 hour.
  • While meat is cooking, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, salad dressing, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.
  • Using a slotted spoon, spoon 1/2 cup filing off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

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  • impssweetp 7 years ago
    This looks like just what I have been hunting. Perfect. Thanks so much - it's a winner.
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  • brianna 7 years ago
    Sure sounds good. I must try it soon.
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