Ingredients
1 bone-in pork shoulder roast (5 pounds)2 tablespoons plus 1/2 cup packed brown sugar, divided4 teaspoons paprika, divided2 teaspoons crushed red pepper flakes2 teaspoons ground cumin1 teaspoon salt1 can (12 ounces) cola1 cup chicken broth1 large sweet onion, thinly sliced2 garlic cloves, mincedTOMATILLO SAUCE:1 cup mayonnaise1/2 cup 2% milk2 tomatillos, husked3/4 cup fresh cilantro leaves1 jalapeno pepper, seeded and cut into chunks1 envelope ranch salad dressing mix1 tablespoon lime juice1 garlic clove, peeled1/8 teaspoon cayenne pepper16 flour tortillas (8 inches), room temperature
Preparation
Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.
Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, 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 filling 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.
