Cafe Rio Sweet Pork

I got this recipe from Heatherann so you know it's got to be a good one! This is the amount I use for freezer meals when exchanging with 4 - 6 families so adjust it down if you just want a few bags in your own freezer. 8 - 9 lbs pork roast or tenderloin (I can usually find tenderloin for $2/lb or less if I'm patient and buy it when it's on sale) 1 Tbsp oregano 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp ginger 1 Tbsp chili powder 6 Tbsp dehydrated onions (or dice up 1 or 2 onions and throw them in) 1 15 oz. bottle of Wochestershire sauce Cook all of the above ingredients in a crock pot for most of the day until the pork easily falls apart when you shred it a bit with a fork. When it gets to that point pour off most of the juice (BUT SAVE IT) and shred the pork up with a couple forks really well. Add: 1 28 oz. can enchilada sauce (I like green) 3 to 3 1/2 c brown sugar (depending on how SWEET you like it) Some of the juice you poured off (Just make it as wet as you prefer remembering the meat will absorb liquid as it cools. I guess I usually put atleast 1/2 of the juice back in.) Cook for another hour or so in the crock pot so all the flavors can really settle into the meat. We like to use the meat in burritos with homemade refried beans or serve it Cafe Rio style over a big salad with greens, black beans, cheese, salsa, sour cream, guacamole, & cilantro lime ranch dressing with Costco tortillas that you cook at home. Mmmmmm, my mouth is watering.