tuesday is generally crock pot day here — i had pulled out a pork loin over the weekend to defrost.. i debated between a pulled pork or this recipe – and since the pulled pork would have been a repeat i decided to go with this one. the original recipe called for a chipotle chili pepper – but i’m not a fan… so i used cayenne pepper instead.. and i was out of diced chiles – so i used jalapenos instead. the pork had a sweet flavor from the coke and also spicy from the cayenne and jalapenos… husband somewhat liked it but said it was ok nothing great.. i think the same — i served it with tjs confetti rice i wanted to make some cilantro lime rice – but alas no limes! 🙂
Slow Cooked Sweet Barbacoa Pork
adapted from Gina’s Weight Watcher Recipes
For the Marinade:
- 2.5 lbs pork loin roast, all fat trimmed
- salt and pepper
- garlic powder
- 6 oz Coke
- 1/4 cup brown sugar (unpacked)
- 1/4 cup water
- 8 oz Coke
- 6 oz can diced jalapenos
- 8 oz tomato sauce
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on low for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, jalapenos , tomato sauce, garlic powder, cumin, cayenne pepper and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on low 3-4 hours more.