3 lbs pork tenderloin

 1 onion

 1 1⁄2 Tbsp minced garlic

 1 1/3 cup brown sugar

 48 oz (6 cups) Dr Pepper

 1 10 oz can red enchilada sauce

 1 10 oz can green enchilada sauce

 1 4 oz candiced green chiles

 1⁄2 tsp chili powder

 1 tsp cumin

 1⁄4 tsp paprika

 1⁄4 tsp cayenne powder

 1 tsp seasoned salt

 1⁄2 tsp pepper

 Fresh cilantro for garnish

 Fresh lime for garnish

Serving size: 6

Whisk together cup brown sugar, seasoned salt& pepper

Rub onto tenderloin

Place tenderloin in ziplock bag

Add 1 1⁄2 cup Dr pepper

Seal bag with no air, place in fridge at least 2 hours

Place tenderloin into slow cooker, discard marinade

Dice 1 onion & add to slow cooker along with garlic

Add enough Dr Pepper to cover meat

Cook on low 5-8 hours, adding Dr Pepper as needed to keep meat covered

Remove and shred meat

Discard liquid from slow cooker & place meat back in

In blender, combine cup Dr Pepper, 1 cup brown sugar, 1 tsp minced garlic, red & green enchilada sauce, chili powder, cumin, paprika & green chiles

Pour sauce over meat, stir to combing

Cook on low 30 min

Whisk together cup brown sugar, seasoned salt& pepper

Rub onto tenderloin

Place tenderloin & 1 1⁄2 cup Dr Pepper into gallon size freezer safe bag

Label and lay flat to freeze

On cooking day, place meat into slow cooker, discarding marinade

Dice 1 onion & add to slow cooker along with garlic

Add enough Dr Pepper to cover meat

Cook on low 5-8 hours, adding Dr Pepper as needed to keep meat covered

Remove and shred meat

Discard liquid from slow cooker & place meat back in

In blender, combine cup Dr Pepper, 1 cup brown sugar, 1 tsp minced garlic, red & green enchilada sauce, chili powder, cumin, paprika & green chiles

Pour sauce over meat, stir to combing

Cook on low 30 min