Barbacoa? I hardly know ya!

Standard
Barbacoa? I hardly know ya!

Today’s post is all about ease and I cannot think of an easier recipe than pork barbacoa (barbacoa is Mexican-style barbeque). Really, cooking anything in a crock pot pretty much guarantees minimal work on your part and this recipe in particular is way easy: it has less than 10 ingredients and only 2 of those ingredients require any prep work. So start this cookin’ in your crock pot before you head off to work and reap the benefits of sweet, spicy, succulent pork that will be waiting for you when you get home.

Pork Barbacoa
From a recipe adapted from Joelen’s Blogspot

Ingredients:

  • 5-6 pound pork roast
  • 5-8 cloves garlic
  • 1 yellow onion
  • 1 tbsp cumin
  • 1 cup dark brown sugar
  • 12 oz bottle Valentina hot sauce
  • 20 oz Coke
  • Water

Directions:

1) Chop the garlic cloves and slice the onion.

2) Place pork roast in a crock pot; add garlic and onion.

3) Add water halfway to crock pot to halfway cover roast. Cook on low for 6-8 hours.

4) Drain water and add remaining ingredients. Cook 4-6 more hours on low.

5) Remove pork from crock pot and shred with forks (or fingers!)

This recipe is a favorite with The Boyfriend and I because of its simplicity and versatility. We made tacos with it for dinner tonight (tortillas, pork, avocado, lime juice, and cilantro) and we could make burritos with it (perhaps with cilantro rice, black beans, and pico de gallo?), nachos (with queso and cilantro and black olives), or sandwiches (with avocado, cilantro, and melted mozzarella). A 5-6 lb roast will feed two people for a full week so if you are okay with reinventing leftovers, this is an economical purchase. We buy the Valentina black label which is spicier than their red label sauce. If you’re not a fan of heat, go for the red label or switch the Valentina for another Mexican hot sauce that is too your liking.

The tacos we made: pork, cilantro, avocado, and lime juice. Yum!!
Yes, The Boyfriend is wearing swim goggles. We both have an aversion to onion fumes and when we found my old goggles (from my high school swim team!), we decided to implement them in the kitchen. FYI: they work supremely well.

This pork is going to pop-up in the next few blog posts so keep an eye out!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s