Slow Cooker Sweet Pork Barbacoa
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Sweet Pork Barbacoa
Description
This Slow Cooker Sweet Pork Barbacoa recipe starts with a pork shoulder placed in a slow cooker. A mixture of brown sugar, chili powder, paprika, onion powder, garlic powder, salt, and freshly ground black pepper is whisked into chicken broth and tomato paste, then poured over the pork. The low and slow cooking for 7 to 8 hours breaks down the pork into tender pieces.
Once cooked, the pork is removed, excess fat trimmed, then shredded to retain some texture without becoming mushy. The broth is skimmed of fat and strained, and the shredded pork returns to the slow cooker to keep warm, allowing flavors to meld further.
This pork is versatile and can be served in tacos, enchiladas, burritos, nachos, salads, or tostadas. Its slightly sweet, smoky spice blend balances richness and depth without overwhelming heat, with the slow cooking producing tender meat with a pleasant bite.
Ingredients
- 3 lbs pork shoulder (aka Boston Butt Roast)
- 3/4 cup light brown sugar or more to taste for a sweeter pork if desired, packed
- 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 black pepper freshly ground
- 2 cups chicken broth low-sodium
- 1 1/2 Tbsp tomato paste
Instructions
- 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.
User Reviews
Overall Rating
5
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