Slow Cooker Sweet Pork Barbacoa
If you want to add more gluten free and dairy free recipes to your recipe box, Slow Cooker Sweet Pork Barbacoa might be a recipe you should try. This recipe serves 6. For $1.27 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 332 calories, 29g of protein, and 11g of fat. This recipe from Cooking Classy has 126 fans. It works best as a main course, and is done in approximately 8 hours and 10 minutes. If you have tomato paste, black pepper, paprika, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is great. Try Slow Cooker Sweet Pork Barbacoa, Slow Cooker Sweet Pork Barbacoa, and Slow Cooked Sweet Barbacoa Pork for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
3 lbs pork shoulder (aka Boston Butt Roast)
3/4 cup packed light brown sugar , or more to taste for a sweeter pork if desired
2 1/2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt , or to taste
1/4 tsp freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 Tbsp tomato paste
Equipment:
mixing bowl
slow cooker
whisk
ladle
Cooking instruction summary:
Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas. Recipe Source: Cooking Classy
Step by step:
1. Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper.
2. Add in chicken broth and tomato paste and whisk mixture until well blended.
3. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours.
4. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth.
5. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
6. Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
