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Crock Pot Barbacoa
Serves 4-6

Qty Size Ingredient
2 lbs Bone-In Pork Shoulder
12 oz Mexican Coke *
½ cup Brown Sugar
6 oz Mexican Coke (½ can)
2 cloves Garlic (crushed)
¼ cup Water
6 oz Mexican Coke (½ can)
1 can Diced Green Chiles
14 oz Enchilada Sauce
1 cup Brown Sugar

Place pork shoulder, one of the cans of coke and brown sugar in a sealed container and refrigerate over night.

Remove pork and discard marinade.  Place pork, ½ can of coke, water and garlic into a crock pot set to approximately 225º until cooked to an internal temperature of 190º (about 6-8 hours).

In a blender or food processer, thoroughly mix remaining ½ can of coke, chiles, enchilada sauce and brown sugar.

Drain braising liquid from crock pot, pull pork thoroughly, return pork and blended mixture above to crock pot and re-heat.

Serve on buns.  (see also: Brioche Buns)


*  Recommended: Mexican Coka Cola (bottling location is in Spanish) or Original Dr. Pepper (red striped green can).  What matters is that whatever soft drink you decide on needs to have cane sugar (not HFCS) and phosphoric acid.  (Original Dr. Pepper)

! Those of you of the southern persuasion can add 2 Tbls Apple Cider vinegar.

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