Pork Barbacoa Tacos


       Most weeks I try and make at least one Mexican meal.  Usually I go with old school tacos, beef burritos, or chicken enchiladas.  Occasionally I’ll switch it up and make a vegetarian Mexican entree but rarely do I use pork.  I’m not sure why as pork is one meat that really absorbs the flavor of what it’s put into to.  It’s perfect for Mexican dishes.

        Pork Barbacoa is easy to make and only takes about 5 minutes to throw together in the crock-pot.  There are only a handful of ingredients and it smells amazing.  I really cut back on the brown sugar because of all the sugar that’s already in the Coke.  It turned out to be a good choice because even with the small amount of brown sugar the pork was sweet.

       It shredded easily and absorbed a ton of the sauce in the crock-pot.  The flavor was sweet but slightly smoky from the taco sauce and a little spicy from the salsa and red pepper.  I found it to be delicious in a soft shell taco with rice, cheese, and sour cream.  It was even better the next day when I made Pork Barbacoa nachos out of it.

Pork Barbacoa Tacos (adapted from What’s Cookin’ Chicago?)
2-3 lb. pork roast
4 cloves minced garlic
1 onion, diced
½ c. water
1 T. cumin
¼ t. red pepper
1 t. black pepper
1/4 c. brown sugar
8 oz bottle taco sauce
12 oz Coke
1 c. medium salsa 

1.  Place the pork roast in the crock-pot.  Add in the garlic, onion, water, cumin, peppers, brown sugar, taco sauce, Coke, and salsa.  Mix well and cover.
2.  Cook on low for 8-10 hours.  
3.  About 15 minutes before serving, shred the pork in the crock-pot and allow it to soak up the juices.  Serve with your favorite taco fixings. 


This post linked to: 
Totally Tasty Tuesdays, Tempt my Tummy Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays,  

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