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Slow Cooker Sweet Pork Barbacoa
5 from 36 votes

Slow Cooker Sweet Pork Barbacoa

Slow Cooker Sweet Pork Barbacoa uses pork shoulder cooked low and slow with brown sugar, chili powder, and spices in chicken broth and tomato paste. The result is tender, shred-ready pork with a mildly sweet and smoky flavor, ideal for tacos, burritos, or serving over salad. The slow cooker softens the meat to a tender but not mushy texture.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  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. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. 
  3. 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.
  4.  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.