Cafe Rio Sweet Pork Barbacoa
3 1/2 – 4 lb pork butt, shoulder, or picnic roast
1 can diced tomatoes, undrained
2 cans diced green chiles
1 clove garlic minced
3-5 T. taco seasoning or 2 or 3 packets
1 1/2 -2 cups brown sugar
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
In a slow-cooker add pork, tomatoes, chiles, garlic, and half the taco seasoning. Cook on low heat for six to eight hours or on high for four to six hours (it depends on your slow-cooker, but you can’t really overcook this; the pork should fall apart. Slow and low is always better). When the pork is cooked and tender, shred with a fork and remove anything creepy (you know, what you wouldn’t want to eat). Add the other half of the taco seasoning and brown sugar. Taste it and add more of either. It should be sweet and still taste “mexicany”. If you have the time, let the pork cook on high heat with the lid off the slow-cooker for at least 30 minutes to reduce the liquid. If you don’t have time to do this just serve with a slotted spoon. Add cilantro and green onions just before serving.
You will love this. I promise.