Sunday, January 20, 2008

Pork Barbacoa

Here is another to go along with the Cafe Rio bunch. I started this before bed and it was ready for dinner the next day. I know it sounds like a serious time commitment but honestly, it is so easy. The meat just falls apart when it comes time to shred. You'll love it.


5-6 lb roast
1 tbs cumin
1 c brown sugar
12 oz bottle taco sauce (not salsa)
24 oz bottle of Coca Cola or Dr. Pepper

Cook roast on low 12 hours in crock pot with water added half way up roast. After 12 hours drain water off roast and add remaining ingredients. Continue cooking 4 more hours. Shred the meat and cook 1-2 more hours.


Christina said...

What do you suggest serving this with?

Anna said...

Christina - I usually serve this buffet style so that people can make their own burrito or salad. I generally serve with tortillas, Cafe Rio rice (which is also on the blog) and black or pinto beans. If you want to make it into a salad, add lettuce and make the Creamy Tomatillo dressing (on the blog too).

Christina said...

So I made this and I really liked it. It was really close to the Cafe Rio Pork. It was so easy too, I just let it do its thing. Thanks for the recipe!

testmonkey said...

Just had me some of this for the second time. And can I just say:

nom nom nom!

Stacey said...

My family loves cafe rio pork! I am in the process of this recipe now and have a question. After shredding do you return it to the juices or drain some or all off? Thanks!!

Anna said...

Stacey - After you shred the meat, you should return it to the crock pot without draining any of the sauce.