Cafe Rio Pork

I had this at friend's house a few months ago and called her for the recipe this past week. I've never lived in Utah, so I've escaped the "have to" of eating at Cafe Rio...and though I can't compare it to the real McCoy, I do know that this pork is delicious. We ate it in soft tacos with black beans, guacamole, tomatoes, lettuce, cheese and sour cream, then had some in quesadillas, and then some with salads before I froze the rest. And DaniBB, it freezes really well! Also, we don't eat very many spicy things, but this is certainly not spicy at all. If anything, it could only be described as sweet. You could easily add more chili powder to spice things up. Here's the recipe:

CAFE RIO PORK

1 pork roast (the one I used was about 3 lbs.)
1 C. brown sugar
1 C. worcestershire sauce
1 tsp. dried oregano
1 tsp. ground ginger
1 tsp. salt
1 tsp. chili powder
1 tsp garlic powder
2 Tbsp. dehydrated, minced onions

Combine all ingredients in slow cooker, then place roast on top. Cook on "low" for 6-8 hours, flipping the roast once, about halfway through cooking. One hour before serving, shred the pork, remove any bones, and stir in 1 cup brown sugar and 1 cup red enchilada sauce. Allow to cook for remaining time, and serve warm.