SLOW COOKER BARBACOA PORK

Slow Cooker Barbacoa Pork image

Provided by Mark and Stacy

Categories Mexican

Time 23h30m

Yield 10 serving(s)

Number Of Ingredients 12

1 -2 tablespoon salt, divided
1 tablespoon black pepper, divided
2 -3 teaspoons garlic powder, divided
14 -20 ounces Coke zero, divided
1/4 cup brown sugar, plus
1/3 cup brown sugar
1/4 cup water
6 ounces sliced green chilies
8 ounces tomato sauce
1 chipotle chile in adobo, diced
1/8 teaspoon cumin
2 1/2-3 lbs pork loin

Steps:

Trim fat from the pork loin.
Rub pork with salt, pepper and garlic powder. Seasoning amounts listed are estimates and you may need different amounts to ensure adequate coverage of the meet.
Place pork in a pan or large ziploc bag and add 1/4 cup of brown sugar as well as ~6-8 ounces of coke zero, enough so that at least half the pork is submerged in the liquid.
Marinate the pork overnight, turning it periodically to let it soak equally on both sides.
Place pork and the marinade into a crock pot. Add 1/4 cup water and cook on high for 3-4 hours until it shreds easily.
Discard the liquid and let the pork cool slightly and then shred it with forks.
To make the sauce, combine 8 ounces Coke zero, 1/3 cup brown sugar, 1/8 tsp garlic powder, 1/8 tsp cumin, green chilies, tomato sauce, chipotle chili in adobo (1 chili was spicy enough for us, but if you want extra spice, may add additional chilies or even some extra chipotle chili powder) and salt and pepper to taste.
Put shredded pork back in the crockpot with the sauce and cook on high for 1-1/2 hours.
Topping suggestions: fruit based salsa (such as mango peach), sour cream, guacamole, shredded Mexican cheese.

Nutrition Facts : Calories 304.2, Fat 16, SaturatedFat 5.5, Cholesterol 68, Sodium 870.6, Carbohydrate 16.3, Fiber 0.8, Sugar 14.3, Protein 23.4