Shredded Pork Barbacoa Recipes

SWEET PULLED PORK BARBACOA

Sweet Pulled Pork Barbacoa image

This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.

Provided by jackson187

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 9h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds pork shoulder roast
1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup packed brown sugar
1 (4 ounce) can diced green chiles
⅔ cup salsa verde
1 habanero pepper, diced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 250 calories, Carbohydrate 26.9 g, Cholesterol 44.5 mg, Fat 10.6 g, Fiber 0.3 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 582.4 mg, Sugar 25.4 g

SHREDDED PORK BARBACOA

Shredded Pork Barbacoa image

I am sooo excited to have this recipe! This is a sweeter meat, and it comes from a wonderful Tex-Mex restaurant in Utah, and this pork is to DIE for. I hope you enjoy!

Provided by Miss Diggy

Categories Pork

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs pork roast
salt
pepper
garlic powder
1/2 cup green enchilada sauce
1/2 cup brown sugar, more if you want....but dont overdo it

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.

Nutrition Facts : Calories 396.6, Fat 11.8, SaturatedFat 4, Cholesterol 142.9, Sodium 208.4, Carbohydrate 19.2, Fiber 0.2, Sugar 17.8, Protein 50.3

SLOW COOKER BARBACOA PORK

Slow Cooker Barbacoa Pork image

Sweet and spicy crock pot pork roast. Great way to use the end of a pork loin. Can be served as an entree over cilantro lime rice, or used for nachos or tacos. Found this on the Skinny Taste blog. Prep time includes plenty of time for marinading. Actual active prep time is probably less than 20 minutes total to trim the meat, mix up ingredients for the marinade/sauce and then shred the meat.

Provided by Mark and Stacy

Categories Mexican

Time 23h30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 tablespoon salt, divided
1 tablespoon black pepper, divided
2 -3 teaspoons garlic powder, divided
14 -20 ounces Coke zero, divided
1/4 cup brown sugar, plus
1/3 cup brown sugar
1/4 cup water
6 ounces sliced green chilies
8 ounces tomato sauce
1 chipotle chile in adobo, diced
1/8 teaspoon cumin
2 1/2-3 lbs pork loin

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.

Nutrition Facts : Calories 304.2, Fat 16, SaturatedFat 5.5, Cholesterol 68, Sodium 870.6, Carbohydrate 16.3, Fiber 0.8, Sugar 14.3, Protein 23.4

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