Barbacoa Pork

Oh.  My.  Goodness.  Seriously, I am in love with my slow cooker.  I’m finally learning why people have been obsessed with them for generations.  Don’t get me wrong, I still really enjoy cooking dinner, but its sometimes nice to know that when I get home from a long day at work, dinner is waiting for me.  How awesome is that?

This particular recipe actually woke Branden up after I had gone to work because it was making the house smell so incredible.  And I’m happy to tell you, the flavor 100% stood up to the smell.  Barbacoa pork.  Yup, you can have Chipotle at home, folks (and for a LOT less calories).

The first night we ate this, we turned it into burrito bowls (in the picture above).  The next day, we turned it into Nachos (see below).  The possibilities are endless.  This really was fabulous though and super easy.

Enjoy!

For the Marinade:

  • 2.5 lbs pork loin roast, all fat trimmed
  • salt and pepper
  • garlic powder
  • 6 oz Coke zero
  • 1/4 c. brown sugar (unpacked)
  • 1/4 c. water

For the pork:

  • 8 oz Coke zero
  • 6 oz can sliced green chilies
  • 8 oz tomato sauce
  • 1 chipotle chile in adobo sauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. cumin
  • 1/8 tsp. chipotle chili powder (to taste)
  • salt and pepper to taste
  • 1/3 c. brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  You can also cook on low for 8 hours.  Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Like the idea of the burrito bowl?  How about some Cilantro-Lime Rice to make it a little happier?

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 c. water
  • 1 tsp. salt
  • 3 TBS fresh chopped cilantro
  • 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Both Recipes Courtesy of Gina at SkinnyTaste

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Categories: Entrees, Mexican, Recipes, Snacks | Tags: , , , | 3 Comments

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3 thoughts on “Barbacoa Pork

  1. That looks awesome!

  2. This looks delicious! I love the barbacoa pork from Chipotle so I am going to have to try this. Thanks.

  3. Pingback: Product Review: All-Clad Slow Cooker « foodistherapy

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