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Cafe Rio Pork Barbacoa- Crockpot Recipe

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This recipe for Cafe Rio Pork Barbacoa- Crockpot is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
*4-6 lb pork roast (pork butt or picnic roast)
1 (15.6 oz) can tomato sauce
2 garlic cloves, smashed with the side of a knife
1 1/2 cups brown sugar, packed
1 tsp cumin
1 tsp taco seasoning (OR 1/2 tsp more cumin and 1/2 tsp chili powder)
**2 cups (approx.) Coke, Dr Pepper, or Rootbeer (Caffeine free is fine. DO NOT USE DIET.)
2 Tbs molasses
1 tsp salt
pepper to taste


*This can be bone in or boneless. Boneless is a lot less work but can be slightly less flavorful. You want at least 4 lbs of meat, so consider that when buying a bone-in cut.

**Coke is closest to Cafe Rio's version. Dr Pepper is my favorite choice.
Directions:
Directions:
Put meat in large crock pot.

Mix sauce ingredients together until sugar begins to dissolve.

Pour sauce over meat.

Cook on low for 6-9 hours until pork is shreddable with a fork.

At this point, I pull out the chunks of meat, shred them, and clean out any undesirables from the meat and the sauce. If you used a bone-in roast, I like to strain the sauce before I add the meat back.

After the meat is shredded, add it back to the sauce. The longer it sits in the sauce at this point, the more flavorful and moist it will be.

Serve with rice and beans, in tacos, in burritos, in salad, on nachos, in quesadillas, etc.

This meat freezes well in the sauce.

 

 

 

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