Wednesday, November 3, 2010

Rio's Shredded Pork Barbacoa

[pictures coming soon]

The good stuff. Great for salads, tacos, chimichangas, nachos...really all things Mexican. You'll need a blender and crock pot for this easy delicious recipe.

Prep Time: 5 -10 minutes (depending on the demand of your kids or the rush to get to church)
Cook Time: 7-9 hours (depending on the size of your roast)

1 Small Pork Roast ( I like to get around 2 lbs.)
1 1/2 can Coke (not Diet. No skimping on the sugar or you'll pay.)
1 cup Brown Sugar
1 7 oz. can Chipotle Chilies in Adobo sauce
1 heaping tsp Dry Ground Mustard
1 heaping tsp Cumin
1 tsp minced fresh garlic

  1. Remove the chipotle chilies from the adobo sauce. (If you want it much spicier, leave a few chilies...but your kids might not eat it.) You just want the sauce.
  2. Put remaining sauce in blender.
  3. Add all the other ingredients. Do not skimp on the Coke and don't add more than 1 1/2 cans. Sunny did this and it was no good.
  4. Blend.
  5. Place roast in the crock pot. (I like to stab it on both sides with a fork.)
  6. Cover the roast with the sauce.
  7. Cook on low for 7 hours. Meat should be able to pull apart easily.
  8. Pull pork apart and let simmer in sauce another hour.
Serve in/on your favorite Mexican dish. The meat is even tastier the next day and can be store in the fridge for a week. My kids love these in quesadillas and low-fat chimichangas.

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