Sweet Pulled Pork Barbacoa Recipes

SWEET PULLED PORK BARBACOA

Sweet Pulled Pork Barbacoa image

This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.

Provided by jackson187

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 9h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds pork shoulder roast
1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup packed brown sugar
1 (4 ounce) can diced green chiles
⅔ cup salsa verde
1 habanero pepper, diced
salt and ground black pepper to taste

Steps:

Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
Cover and cook on Low until flavors are absorbed, about 1 hour.

Nutrition Facts : Calories 250 calories, Carbohydrate 26.9 g, Cholesterol 44.5 mg, Fat 10.6 g, Fiber 0.3 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 582.4 mg, Sugar 25.4 g

SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS

Sweet & Smoky Barbacoa Pulled Pork | Traeger Grills image

Our BBQ pulled pork recipe is simple but seriously Meat Madness, the hardwood smoke infiltrates the pork with flavor, it's a perfect pork recipe to show off your mad smoking skills at the next March Madness party.

Provided by Traeger Kitchen

Categories Pork

Number Of Ingredients 20

Ingredients

apple juice
Dr. Pepper
brown sugar
Kosher salt
ground cumin
garlic powder
chipotle chile powder
(5-7 lb) bone-in pork shoulder
apple juice, for spritzing
Dr. Pepper
(4 oz) diced green chiles
28-oz can of red enchilada sauce
brown sugar
chipotle powder
ground cumin
garlic powder
Black beans
Diced or sliced avocado
fresh cilantro
Cilantro lime rice

Steps:

Make the brine: In a large bowl, combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder, and chipotle powder and stir until the brown sugar and salt have dissolved.
Place the pork shoulder the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Remove the pork shoulder from the brine and discard the brine.
Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, spraying with apple juice every hour.
Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotle powder, cumin, and garlic powder.
After smoking the pork shoulder for 3 hours, increase the grill temperature to 250°F. Roast until the internal temperature reaches 195°F, about 5 hours more. The bone should be relatively easy to pull out of the pork shoulder.
Carefully remove the pork shoulder from the grill, then wrap in foil and a towel. Keep in a cooler or warm oven for 30-60 minutes.
Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the chunks and transfer it to a large bowl.
Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.
Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado, and cilantro. Enjoy!

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