mexican bbq pork carnitas

i made lime cilantro rice and cuban black beans, topped it with plain yogurt and it was great. leftovers will make a wonderful salad. Slow Cooked Sweet Barbacoa Pork Gina's Weight Watcher Recipes Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g Adapted from Favorite Family Recipes Ingredients: For the Marinade: 1 1/2 lbs pork loin roast, trimmed of fat salt and pepper garlic powder 6 oz Dr Pepper 1/4 c orange juice Step 2 8 oz Dr Pepper 6 oz can sliced green chilies or 2 banana peppers 8 oz tomato sauce or enchilada sauce 1 chipotle chile in adobo sauce 1/8 tsp garlic powder 1/8 tsp cumin 1/8 tsp chipotle chili powder (to taste) salt and pepper to taste 1/3 cup orange juice Directions: Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of oj. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks. Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.