Marinate pork roast (I prefer tenderloin) overnight with ½ can of Coca Cola and 2 Tbsp of Holy Chipotle! Flamin’ Culinary Sauce. About 6‐8 hours later add the marinated roast into a crock‐pot and simmer on low for another 4‐6 hours. Watch the fluid level and add water accordingly. Remove the tender, selfshredding pork from the crock‐pot. Salt to taste. Place in a separate container. Place in the refrigerator. Cook the posole in water in the crock‐pot for 2 hours. Add a sautéed onion and some garlic and cook with the posole for approximately 4 hours. Do not add salt to the posole until it has fully opened and is ready to serve. When the posole in bursting with excitement, add the pork back into the pot and let this simmer together for about 15 minutes. Once the entire soup is hot and the juices have combined and stewed, it is ready to serve. I suggest a squirt of fresh lime and minced cilantro as a garnish.