Monday, May 9, 2011
Slow Cooked Sweet Barbacoa Pork - Cafe Rio style!
Oh you ladies are going to LOVE this one (especially you Utah/Arizona transplants)! Plus, it's a skinny recipe - a lighter, healthier version of the original. Awesome.
Slow Cooked Sweet Barbacoa Pork
Gina's Weight Watcher Recipes
Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g
Adapted from Favorite Family Recipes
* 2.5 lbs pork loin roast, all fat trimmed
* salt and pepper
* garlic powder
* 6 oz Coke zero
* 1/4 cup brown sugar (unpacked)
* 1/4 cup water
* 8 oz Coke zero
* 6 oz can sliced green chilies
* 8 oz tomato sauce
* 1 chipotle chile in adobo sauce
* 1/8 tsp garlic powder
* 1/8 tsp cumin
* 1/8 tsp chipotle chili powder (to taste)
* 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 high 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, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder 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 high 1-1/2 hours more.
Serve it up with some cilantro lime rice and black beans...YUM!