Crockpot Pork Barbacoa

This crockpot pork recipe is delicious! It’s very similar to the Cafe Rio pork — but less sweet, and more of the pork flavor shines through.

Absolutely delicious! I imagine you could make this with chicken, as well, with similar results.

My pork didn’t turn out nearly as red as Joelen’s, but I think that’s because I was unable to find La Victoria taco sauce, and substitued another brand for it.

Still delicious!

We served it as tacos, and can be served any way mexican meat is  — tacos, nachos, enchiladas, burritos, over salad, etc!

Also: Since we hadn’t had it before, I elected to halve the recipe and make a 2 lb pork roast. Next time, I’ll make the full amount and freeze it for future meals! I also made this on a Sunday and just re-heated it during the week for our meals, since I wouldn’t be home during the week to add the other ingredients after 6 hours!

Pork Barbacoa

(Joelen’s Culinary Adventures)

5-6 pound pork roast
3-4 cloves minced garlic
1 onion, dicedwater

1 tablespoon cumin
1 cup dark brown sugar
12 oz bottle La Victoria taco sauce
20 oz Coke

Directions

Place pork roast in a crock pot with the garlic and onion. Add water halfway covering roast. Cook on low for 6-8 hours.

– Drain water and add remaining ingredients. Cook 4-6 more hours on low.

– Shred pork and serve with tortillas, rice or whatever you’d like.

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2 Responses to “Crockpot Pork Barbacoa”

  1. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] pork barbacoa tacos with fixin’s, Mexican rice, black […]

  2. 07.20.10 – I’m Baaaaaaack… « Kelly B Well Says:

    […] Pork Barbacoa tacos (with guac, tomato, salsa, lettuce, cheese, sour cream) with Mexican jasmine rice and black beans […]

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