Mexican pork "barbacoa"

Mexican Pork Barbacoa

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Laura Fernandez

By
@lauraf30

Argentinian inspiration on mexican food ....

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 - 8
Prep:
25 Min
Cook:
10 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 6 -8 lb
    pork shoulder butt
  • 1 can(s)
    chipotle pepper
  • 1 - 2 c
    orange juice
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1/3 c
    sugar
  • 1 can(s)
    tomato sauce

How to Make Mexican pork "barbacoa"

Step-by-Step

  1. Set the slow cooker in slow , use a liner and put the pork with the part down. Add salt and pepper and rub the meat.
  2. In a blender , puree together the chipotle peppers ( I use the whole can , but my husband is mexican !! Choose 1 or 2 peppers !! ) , tomato puree and orange juice. Add the sugar and mix again. The spiciness level should be to your taste .
  3. Pour over the pork , let cook for about 10 hs. ( I do it overnight) , it's ready when the meat falls from the bone.
  4. Serve mexican style : "barbacoa" is served as a stew , in bowls ( meat and juices) , with chopped onion and cilantro to add on the plate.
    You can also take the meat and served in soft, warm corn or flour tortillas as tacos.
  5. You can also add some chicken or tomato bouillion ( about a cube ) to the chipotle mixture while blending , for extra flavor.
  6. Enjoy !!
    ( You can always freeze the leftovers in bags !!)

Printable Recipe Card

About Mexican pork "barbacoa"

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Heirloom




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