Pork Barbacoa Recipes

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.

Steps:

• Sprinkle roast all over with salt, pepper, and garlic powder.
• Place in crockpot and cook on low for 7-8 hours.
• After cooking, take roast out and shred.
• Place back into crockpot.
• Add the enchilada sauce and brown sugar and let it heat through.

Steps:

• Trim fat from the pork loin.
• Rub pork with salt, pepper and garlic powder. Seasoning amounts listed are estimates and you may need different amounts to ensure adequate coverage of the meet.
• Place pork in a pan or large ziploc bag and add 1/4 cup of brown sugar as well as ~6-8 ounces of coke zero, enough so that at least half the pork is submerged in the liquid.
• Marinate the pork overnight, turning it periodically to let it soak equally on both sides.
• Place pork and the marinade into a crock pot. Add 1/4 cup water and cook on high for 3-4 hours until it shreds easily.
• Discard the liquid and let the pork cool slightly and then shred it with forks.
• To make the sauce, combine 8 ounces Coke zero, 1/3 cup brown sugar, 1/8 tsp garlic powder, 1/8 tsp cumin, green chilies, tomato sauce, chipotle chili in adobo (1 chili was spicy enough for us, but if you want extra spice, may add additional chilies or even some extra chipotle chili powder) and salt and pepper to taste.
• Put shredded pork back in the crockpot with the sauce and cook on high for 1-1/2 hours.
• Topping suggestions: fruit based salsa (such as mango peach), sour cream, guacamole, shredded Mexican cheese.