Shredded Pork Burritos

Well before I say anything else I just want to let you know that this recipe was DELICIOUS :) This is another recipe from one of my new cookbooks, it's actually one I haven't looked all the way through yet but I was flicking through and saw the picture for this recipe and had to try it. My husband LOVES meat! He especially loves the pork burritos at Cafe Rio so I knew he would want to try this. I've done copy cat recipes for the Cafe Rio pork before which were super yummy but this one seemed different (it's NOT trying to be a copy cat) because of the flavours. Anyway I got a couple of new spices and this morning after working out I got everything out, put it all together in about 15-20 minutes, put it in the crock pot and let it cook all day, easy :) I knew I would have way too much because I ended up getting a bigger piece of pork than the recipe called for because they didn't have any smaller ones. We decided to have my mother in law and 2 sister in laws, plus kids over for dinner so we wouldn't have tons of left overs. It's always scary to invite people over when you've never tried a recipe before but thankfully it was a HUGE hit and everyone LOVED it :) The dressing that goes with it is REALLY good as well. This is another recipe we'll be for sure adding to our regular list, YUMMY :)
1 bone-in pork shoulder roast (5lbs but I used about 7lbs)
2 T. plus 1/2 c. brown sugar
4 tsp. paprika, divided
2 tsp. crushed red pepper flakes
2 tsp. ground cumin
1 tsp. salt
1 can (12 oz.) cola
1 c. chicken broth
1 lg. sweet onion, thinly sliced
2 garlic cloves. minced

DRESSING
1 c. mayonnaise
1/2 c. milk
2 tomatillos, husks removed and rinsed
3/4 c. fresh cilantro
1 jalapeno pepper, seeded and cut into coarse chunks
1 envelope ranch salad dressing mix
1 T. lime juice
1/8 tsp. cayenne pepper
Flour tortillas

Cut roast in half. Combine 2 T. brown sugar, 2 tsp. paprika, red pepper flakes, cumin and salt; rub over meat. Place meat in slow cooker. Add cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. Take meat out and shred, removing meat from bones (discard bones). Return meat to crock pot along with remaining brown sugar and paprika. Cover and cook on low for another hour or until heated through. Meanwhile, in a blender combine mayonnaise, milk, tomatillos, cilantro, jalapeno, salad dressing, lime juice, garlic and cayenne. Cover and mix until well blended. Pour into a bowl and chill until meat is ready. Serve sauce over meat and ENJOY :)