Thursday, February 14, 2013

Slow Cooker Sweet Barbacoa Pork

I make all sorts of tacos (Chicken, steak, ground beef, fish) but had yet make a pork taco/burrito.  So I thought I would give this Barbacoa Pork a shot.  It was quite good, but is on the sweeter side.  Another thing to note is that I made this full recipe for 6 people and still had leftovers for days.  So be warned, this makes a LOT.  I will probably cut it in half next time. This can be used for tacos, burritos, burrito bowl, or salad.  I served it with brown rice and black beans and made mine into a bowl with everything (even though it is hard to see the rice and black beans under everything), others made it into more of a taco/burrito. I think they would be tasty in anything!

Slow Cooker Sweet Barbacoa Pork
From: Heat Oven to 350
Prep time: 5-10 min (refrigerate a few hours or overnight)
Cook time: 4-5 hrs on high + 1/2 hr, or 7-8 hrs on low, + 2 hrs

5-6 lb pork roast (can use bone in)
3 cans (12oz) Coke, divided
1 - 1 1/4 cup brown sugar, divided
1/4 cup water
2 cloves of garlic, minced
7oz can chipotle peppers in adobo sauce (sauce only, not the peppers, I poured the can into a strainer, and poured the coke over the peppers to rinse off the sauce into the crockpot)
3/4 cup red taco sauce
1 tsp ground mustard
1 tsp cumin

1. Put the pork, 1 can of Coke and 1/4 cup brown sugar in a ziploc bag to marinade.  Marinade in the refrigerator for a few hours or overnight.

2. Pour meat and marinade into crock pot.  Add the water and cook for 4-5 hrs on high, or 7-8 hrs on low.

3. Drain liquid. Shred meat with two forks into bite sized peaces.

4. Place pork back in crock pot with 1 1/2 cans of coke, 3/4 - 1 cup brown sugar (I used 3/4 cup and it was plenty sweet), garlic, adobo sauce from the peppers, taco sauce, ground mustard and cumin.  Cover and cook on low for 2 hours or high for 30 min.

5. Stir up the shredded pork and serve over rice, in a burrito, or on a salad.

No comments:


Related Posts with Thumbnails