Slow Cooker Sweet Pork Barbacoa

If you want to add more gluten free and dairy free recipes to your recipe box, Slow Cooker Sweet Pork Barbacoa might be a recipe you should try. This recipe serves 6. For $1.27 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 332 calories, 29g of protein, and 11g of fat. This recipe from Cooking Classy has 126 fans. It works best as a main course, and is done in approximately 8 hours and 10 minutes. If you have tomato paste, black pepper, paprika, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is great. Try Slow Cooker Sweet Pork Barbacoa, Slow Cooker Sweet Pork Barbacoa, and Slow Cooked Sweet Barbacoa Pork for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

3 lbs pork shoulder (aka Boston Butt Roast)

3/4 cup packed light brown sugar , or more to taste for a sweeter pork if desired

2 1/2 tsp chili powder

1 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

3/4 tsp salt , or to taste

1/4 tsp freshly ground black pepper

2 cups low-sodium chicken broth

1 1/2 Tbsp tomato paste

Equipment:

mixing bowl

slow cooker

whisk

ladle

Cooking instruction summary:

Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas. Recipe Source: Cooking Classy

 

Step by step:


1. Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper.

2. Add in chicken broth and tomato paste and whisk mixture until well blended.

3. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours.

4. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth.

5. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.

6. Recipe Source: Cooking Classy


Nutrition Information:

Quickview
331k Calories
29g Protein
10g Total Fat
30g Carbs
26% Health Score
Limit These
Calories
331k
17%

Fat
10g
16%

  Saturated Fat
3g
23%

Carbohydrates
30g
10%

  Sugar
27g
30%

Cholesterol
92mg
31%

Sodium
477mg
21%

Get Enough Of These
Protein
29g
58%

Vitamin B1
1mg
82%

Selenium
41µg
60%

Vitamin B3
7mg
37%

Vitamin B6
0.64mg
32%

Phosphorus
314mg
31%

Zinc
4mg
30%

Vitamin B2
0.48mg
28%

Vitamin B12
1µg
21%

Potassium
655mg
19%

Iron
2mg
14%

Vitamin B5
1mg
12%

Vitamin A
592IU
12%

Copper
0.22mg
11%

Magnesium
37mg
9%

Calcium
53mg
5%

Vitamin E
0.72mg
5%

Manganese
0.09mg
5%

Fiber
0.79g
3%

Vitamin C
2mg
3%

Folate
8µg
2%

Vitamin K
2µg
2%

covered percent of daily need
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