• 4-5 lb. pork, roast, butt or shoulder
  • 8 oz. green chiles, canned (2 - 4 oz. cans)
  • 10 oz. enchilada sauce, red
  • 12 oz. cola, coke
  • 1/2 c. brown sugar
  • 2 garlic cloves
  • 1 tsp. salt
  • 1/2 tsp. pepper, black
  • Optional: 1/8 - 1/4 tsp. red pepper (if you like some heat)
  • Optional: Squeeze with fresh lime

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If you are looking for a sweet yet spicy recipe for your next Mexican dinner, you will love Slow Cooker Pork Barbacoa.. YUMMY!

  1. Mix together is a bowl green chiles, enchilada sauce, brown sugar, Coke, garlic, salt, and (optional) red pepper until smooth.
  2. In a 5-6 quart slow cooker, place roast in the crock fat side down.
  3. Pour the sauce mixed in the bowl above over the roast.
  4. Cover. Cook on Low for 8-10 hours.
  5. With two forks shred the pork, and continue to crock for 30 to 60 minutes longer.

NOTE: Great SERVED on enchiladas, burritos, nachos, tacos, or quesadillas.

OPTIONAL: Squeeze with fresh lime!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Pork Barbacoa - Nutrition

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