Friday, January 20, 2012

Slow Cooked Sweet Barbacoa Pork


OK! An easy one today!

This is another slow-cooker meal that turned out incredibly well, considering it's a "skinny" meal.

Let's get on it.

Slow Cooked Sweet Barbacoa Pork
(from here)

For the Marinade:
2.5 lbs pork loin roast, all fat trimmed (I used a trimmed up pork shoulder)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
12 oz Coke zero
1/4 cup brown sugar (unpacked)

Step 2:
8 oz Coke zero
6 oz can sliced green chilies (I used 2 roasted & peeled, fresh green chiles because I love them)
8 oz tomato sauce
1 chipotle chile in adobo sauce (to taste - these things are hot)
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/3 cup brown sugar (unpacked)

Black Beans:
(inspired by this)

15 oz can black bean, do not drain
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon salt (more to taste)
1/4 teaspoon pepper
1 bay leaf
1 tsp red wine vinegar

==

Begin by getting your pork broken down.

Trim up any weirdness you want to get rid of and get it into chunks for the marinade.



Toss it into a bag with the spices and sugar.


Add the Coke and shake to combine.

Stash in the fridge overnight (or 8 hours)


==

Pour everything into a pot and cook in at 300F for 3-4 hours.


It'll look nasty, but it's deliciously juicy.


Remove the pork and discard the cooking liquid and all the fatty bits.


Shred the pork and set aside for a second. 


Clean your pot and pour in 8 oz of Coke zero and 1/3 cup brown sugar (unpacked).


I used one chipotle chile. These things can sneak up on you with the heat, but the flavor is unparalleled.  


Add the rest of the ingredients:

6 oz can sliced green chilies (I used 2 roasted & peeled, fresh green chiles)
8 oz tomato sauce
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp pepper



Give the sauce a stir and add the pork back in.


Give everything a stir and stick back in the oven at 300F for 1-2 hours.


When you're 20 minutes out from dinner, I'd pull the pot and stick it on the stove over low heat to help some of the liquid evaporate.

You can start your rice and beans now.

YOM.
==

The beans were super simple.

Just add everything to a small sauce pan.


15 oz can black bean, do not drain
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon salt (more to taste)
1/4 teaspoon pepper
1 bay leaf
1 tsp red wine vinegar



Bring to a boil and let simmer for 15 minutes or so until it thickens up.

Be sure to stir every-so-often to prevent burning.


Delicious
Serve with rice and the beans.

I sprinkled cilantro over everything and used a nice squirt of lime juice over the top. Some hot sauce is nice too.

I could have eaten all of this.

The pork was outstanding! Sweet, slightly spicy and succulent. The lime added a brightness that complimented everything well.

If you like pulled pork, try this on. It was fantastic.



Enjoy!

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