Crock Pot Pork Barbacoa

Crock Pot Pork Barbacoa
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 5.6 g
  • Cholesterol: 79.9 mg
  • Sodium: 263.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 26.0 g

View full nutritional breakdown of Crock Pot Pork Barbacoa calories by ingredient
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Introduction

Crock Pot Pork Barbacoa is flavored with smoked chipotles in adobo, garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls! Crock Pot Pork Barbacoa is flavored with smoked chipotles in adobo, garlic and cilantro, and Mexican spices, resulting in a tender, juicy filling for tacos, burritos, and quesadillas, or a tasty topping for salads and rice bowls!
Number of Servings: 16

Ingredients

    3 lb Pork roast, trimmed of fat
    1/4 tsp Salt
    1/8 tsp Pepper, black
    1 tsp Garlic, Minced (or 6 fresh cloves)
    1/2 cup Dried Cilantro (or fresh, packed down into measuring cup)
    1 Chipotle Pepper in 1 Tbsp Adobo Sauce (add up to 4 peppers and 2 Tbsp Adobo Sauce)
    2 Tbsp Lime Juice
    1 Tbsp Tomato Paste
    1 Tbsp Ground Cumin
    2 tsp Chile Powder
    2 tsp Garlic Salt
    1 tsp Dried Oregano
    1 Bay Leaf
    1/2 cup Vegetable Broth
    1/2 cup Pacifico Beer (or any Mexican Beer)


Tips

Adapted from Five Heart Home Slow Cooker Beef Barbacoa Recipe
http://www.fivehearthome.com/2015/02/03/slow-cooker-beef-barbacoa/


Directions

1. Generously season roast on both sides with salt and pepper. Place in the bottom of a large slow cooker.
2. In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chile powder, garlic salt, and oregano. Secure lid and process until just blended. (Alternatively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
3. Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.
4. Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice pork into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.

Tips, Tricks, & Variations

Adjust amount of chipotle pepper and adobo sauce, to taste. You may substitute all broth for the Mexican beer, if desired.

If your roast is falling apart, shred it in the crock pot.

Serving Size: Makes 16 3 oz. servings

Number of Servings: 16

Recipe submitted by SparkPeople user VLVTGRRL.

TAGS:  Beef/Pork |

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