Tuesday, June 24, 2008

Barbacoa Pork

This recipe came from Elise's blog a while ago, and I make it so much I just had to put it here too. It's very similar to the pork at Cafe Rio. In fact we eat in salad form just like the one you can get there. We put tortillas in pie tins and sprinkle them with a little cheese, then put them under the broiler to melt the cheese and crisp the tortillas slightly. We then layer the salads in this order in the tortillas: rice (lime cilantro rice would be great), black beans, pork, lettuce, tomatoes, cucumbers, more cheese, and anything else you like on a salad or in a burrito. It's excellent, and the ingredients always surprise our guests. I think the meat is flavorful enough that we don't use any salad dressing, but you could use ranch or a tasty dressing Elise likes.
Thanks Elise!

Barbacoa Pork

3-4 pound pork roast
1 can cola
1 C brown sugar
1 bottle red taco sauce (about 15 oz, La Victoria works best, but Taco Bell brand is OK too)
1 Tb cumin

Place pork in slow cooker and fill with water half way up the roast. Cook on low 6 hours. Drain the water and shred the pork, returning the pork to the slow cooker. Combine the remaining ingredients and poor over the pork. Cook on low for another two hours.


Heidi said...

I FINALLY made this and it was fantastic! Andy loves its versatility--it tastes great with BBQ sauce or with salsa.

Brittany said...

I have another recipe for this type of pork but I would love to try another - it looks delish!!

Emily said...

Now this is a must when we make this pork. Can't decide which is better, the pork or the dressing...

Creamy Tomatillo Dressing

1 cup buttermilk
1 cup mayonnaise
1 fresh jalapeno, chopped (remove seeds)
3 medium or 4 small fresh tomatillos (peel off leaf and chop)
½ bunch fresh cilantro, chopped
1 clove fresh garlic, minced
1 envelope Buttermilk Ranch dressing mix
1 tsp fresh lime juice

Blend prepared ingredients in a blender or food processor.