Sweet Barbacoa Pork

I love this dish.

The first time I explained it to my husband, he said he’d try it, but he tried to bargain with me for a pizza as needed if he did not like it. That’s fine, it’s the deal we have. We’ve only ever ordered a pizza once, and that was when I forgot to cook chicken before putting it into a dish that required it to be pre-cooked. Ooops.

Anyway, this dish is fabulous. You should make it, and it’s super convenient because you’re going to use your crockpot! It does have a 2-step cooking process, but it is worth it. I recommend making both the marinade and the sauce at the same time and putting the sauce in the fridge so it’s ready to go.

Feel free to do something more interesting with the rice and beans. I usually just do a packet of brown rice from Trader Joe’s and a can of black beans. I have been known to spice the black beans with salt, pepper, cumin, garlic powder, chili powder, and a little bit of the sauce. It isn’t the prettiest dish, but what it lacks in appearance it makes up for in sheer awesome.

Sweet Barbacoa Pork
From Skinny Taste

Ingredients:

Marinade
2.5 lbs pork shoulder, most of the fat removed
6oz Coke Zero
1/4 cup brown sugar
Salt, pepper, garlic powder to taste
1/4 cup water (set aside)

Sauce
8oz Coke Zero
1/3 cup brown sugar
1 can green chilis
8oz tomato sauce
1 chili in adobo sauce
1/8 tsp cumin
1/8 tsp chili powder
1/8 tsp garlic powder

Directions:

The night before, marinade the pork shoulder in the marinade minus the water. You can marinade it in the crock pot dish, should you desire. In the morning, add the water. Turn it on low for 8 hours.

Remove the pork shoulder form the crock pot and put on a cutting board. Shred with 2 forks or your fingers, don’t burn yourself! Discard the cooking liquid and put the pork back in the crockpot.

Add the sauce to the pork and mix. Heat for 30 min at minimum, the original recipe suggests 90 minutes.

Serve over rice and black beans.

Fair warning, this makes enough for 3 dinners for my husband and I!