Cooking Time:
8 1/2 - 11 hoursServings:
10
Ingredients
4-5 lb. pork, roast, butt or shoulder8 oz. green chiles, canned (2 - 4 oz. cans)
10 oz. enchilada sauce, red
12 oz. cola, coke
1/2 c. brown sugar
2 garlic cloves
1 tsp. salt
1/2 tsp. pepper, black
Optional: 1/8 - 1/4 tsp. red pepper (if you like some heat)
Optional: Squeeze with fresh lime
If you are looking for a sweet yet spicy recipe for your next Mexican dinner, you will love Slow Cooker Pork Barbacoa.. YUMMY!
- Mix together is a bowl green chiles, enchilada sauce, brown sugar, Coke, garlic, salt, and (optional) red pepper until smooth.
- In a 5-6 quart slow cooker, place roast in the crock fat side down.
- Pour the sauce mixed in the bowl above over the roast.
- Cover. Cook on Low for 8-10 hours.
- With two forks shred the pork, and continue to crock for 30 to 60 minutes longer.
NOTE: Great SERVED on enchiladas, burritos, nachos, tacos, or quesadillas.
OPTIONAL: Squeeze with fresh lime!
Happy Crocking!
XOXO,
Jenn
I rated this average if you dont put this in a burrito with salsa its very bland I did not expect this at all with the enchalada sauce and green chilies I was expecting it to be spicy not sure next time I’m going to dry rub the meat first with some cayenne, garlic powder salt n pepper
This recipe is misleading. Barbacoa is cow face; can’t be pork.
Hi Erin, Barbacoa is made with many different meats depending on the area, and in the Yucatan, their traditional version, is prepared with pork. So you are not incorrect as it is also made with Beef depending on the area. Also goat and lamb in other areas. I had to do some research on this, to make sure I answered you correctly. Thanks for the question, and Happy Crocking!
Any suggestions to substitute for the Coke/cola?