Sweet Pork Barbacoa
Sweet barbacoa pork cooked in crockpot is melt in your mouth tender, made with a homemade sauce, and is an easier weeknight dinner that can be served a ton of different ways.
Ingredients
- 4-5 lb pork shoulder or butt roast not pork loin
- 2 tablespoons tomato paste
- 2 tablespoons chipotles in adobo sauce
- 1 tablespoon chili powder
- 2 teaspoon paprika
- 4-5 cloves of garlic
- ¼ small red onion
- 1 cup packed light brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime 2-3 tablespoons
- ¼ cup rice wine vinegar
- 1 cup chicken broth
- Cilantro for garnish (optional)
- Limes for serving
Instructions
- Place the pork roast in the crock of a slow cooker, fat side up. You can cut the roast into large chunks or leave it whole.
- In the bowl of a food processor or blender, pulverize all ingredients (except for the pork roast).
- Pour the blended sauce over the roast.
- Cover with a lid and cook on LOW for 8-10 hours.
- Remove the roast from the slow cooker and trim the fat. Shred or chop the meat. Stir the meat back into the sauce.
- Serve with chopped cilantro and/or lime juice for garnish.
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Notes
The perfect combo of sweet and spicy. You can add more chipotles and/or jalapeño or two for extra heat.
The lime juice and cilantro add a nice contrast to the sweetness of the serving.
Serve with your favorite fixings in tacos, burritos, quesadillas, nachos, etc.
I’ve found that cooking a roast on low for 8-10 hours is more successful than cooking it quicker on high heat. Low heat really breaks down the roast for tender, melt-in-your-mouth meat.
Nutrition
Calories: 335kcal | Carbohydrates: 32g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 419mg | Potassium: 588mg | Fiber: 2g | Sugar: 29g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
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