Sweet Pulled Pork Barbacoa Food

SWEET PULLED PORK BARBACOA

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.

SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS

Steps:

• Make the brine: In a large bowl, combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder, and chipotle powder and stir until the brown sugar and salt have dissolved.
• Place the pork shoulder the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.
• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the pork shoulder from the brine and discard the brine.
• Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, spraying with apple juice every hour.
• Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotle powder, cumin, and garlic powder.
• After smoking the pork shoulder for 3 hours, increase the grill temperature to 250°F. Roast until the internal temperature reaches 195°F, about 5 hours more. The bone should be relatively easy to pull out of the pork shoulder.
• Carefully remove the pork shoulder from the grill, then wrap in foil and a towel. Keep in a cooler or warm oven for 30-60 minutes.
• Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the chunks and transfer it to a large bowl.
• Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.
• Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado, and cilantro. Enjoy!

SWEET PORK BARBACOA

Steps:

• Dump peppers into a mesh sieve or strainer, and then holding the sieve over your crock pot, pour the Pepsi through them to get all that delicious sauce into the pot. Discard peppers.(I know it seems like a waste, but adding the peppers will make it too spicy. This small amount of sauce is perfect for the recipe.).
• Add remaining ingredients and then stir until combined.
• Trim as much visible fat from the pork as you can.
• Add the meat to the crock pot.
• Cook on high for 5 hours.
• Shred the pork with two forks and then lower the temperature to low, and cook an additional 3 - 4 hours, until the meat is a nice mahogany color.

SWEET PORK BARBACOA (YET ANOTHER CAFE RIO COPYCAT)

Steps:

• Spray crock pot with Pam and place pork roast inside. Mix remaining ingredients until sugar has dissolved. Pour over roast and cook on low until pork can be shredded with a fork (8-10 hours). The finished meat/liquid mixture can be frozen for later use.
• My favorite way to put this meal together is as follows: make a bed of delicious cilantro lime rice (#310516) on a plate. Top with a scoop of black beans and a scoop of sweet pork. Cover with romaine lettuce and drizzle with equal parts Ranch dressing and salsa verde on top.