Directions (continued)

• 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 two 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.
• Yield: 16 servings (2-1/3 cups sauce).