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!
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
Ingredients:
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
Directions:
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.
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