Wednesday, January 20, 2010

Shredded Pork Barbacoa

Can I just say that I love pork? This is a modified version of a modified version of a knock-off recipe for the shredded pork at Cafe Rio. (Kind-of Mexican restaurant in Utah.) I got the recipe from a friend, but I can't find it on her blog anymore. And I realize the picture just doesn't look appetizing.


3-4 pounds pork roast *
1 1/2 cups (12 ounces or 350 ml) taco sauce **
3 cloves garlic
1 can chipolte chilies in adobo sauce
1 cup brown sugar
2 cups (16 ounces or ~400 ml) cola (Coke, Dr. Pepper, generic cola are all fine, as long as it's not diet)

Mix together the taco sauce, garlic, chilies (with adobo sauce), sugar and coke.

Pour over the pork and cook in a slow cooker for about eight hours.

When the meat is tender and done cooking, drain the liquid. (Reserve the liquid to store any leftovers, it is also a nice base for other Mexican sauces, soups, etc.)

With a fork, shred the pork. It can be used as filling for burritos, tacos, nachos, added to a salad, etc.

Leftovers will keep for a few days. Pour some of the liquid from the meat on top of the pork to keep it moist, cover and refrigerate.

* I made a half portion with 1.5 pounds of pork and reduced the cooking time to five hours.

** I have a really hard time finding taco sauce so end up making my own. The most recent recipe I used:

1 can chopped tomatoes
1 chipolte, soaked in boiling water and then with stem and seeds removed (I should have used gloves, but didn't)
2 teaspoons vinegar (I used white)
2 Tablespoons sugar
1/2 teaspoon salt
1 packet taco seasoning
1 teaspoon granulated garlic
1/4 onion

Combine everything in a blender and mix until smooth.


Johnny and Brecca said...

My recipe uses enchilada sauce. I don't know if that is any easier to find in your area, but if it is... Yay!

Katherine Lewis said...

I was the recipient of the fabulous pork and have LOVED eating it the week in a salad, burrito, and quesedilla. As my husband was eating it last night for dinner, he said, "man, some people eat like kings." Mitch's husband is SO lucky." I agree, but I also think that we are so lucky to be Mitch's friend because we still eat like kings! Thank you, Mitch. You have made our week so tasty!