Cafe Rio Pork Barbacoa

1 pork loin roast (2.5-3 lbs)

1/2 c. dark brown sugar + 1/2 c. more at the end

(I use regular brown sugar because I don't often have dark)

1/2 c. Worcestershire sauce

1/2 tsp. dried oregano

1/2 tsp. powdered ginger

1 tsp. sea salt

1 tsp. chili powder

1 tsp. garlic powder

1-2 tbsp. minced onion

1 can red enchilada sauce

Slow cook above ingredients in a crock pot for 8 hours (i NEVER cook it that long, just can't plan that far ahead. I have done it in 4 hour and it has turned out great). When finished cooking, shred pork and add 1 can prepared red enchilada sauce and another 1/2 c. brown sugar. Mix and allow to stay warm in crock pot. Freezes well. Serve with Cilantro Lime Rice.