mexican pork "barbacoa"
No Image
Argentinian inspiration on mexican food ....
yield
6 - 8
prep time
25 Min
cook time
10 Hr
method
Slow Cooker Crock Pot
Ingredients For mexican pork "barbacoa"
-
6 -8 lbpork shoulder butt
-
1 canchipotle pepper
-
1 - 2 corange juice
-
1 tspsalt
-
1 tspblack pepper
-
1/3 csugar
-
1 cantomato sauce
How To Make mexican pork "barbacoa"
-
1Set the slow cooker in slow , use a liner and put the pork with the part down. Add salt and pepper and rub the meat.
-
2In 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 .
-
3Pour over the pork , let cook for about 10 hs. ( I do it overnight) , it's ready when the meat falls from the bone.
-
4Serve 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.
-
5You can also add some chicken or tomato bouillion ( about a cube ) to the chipotle mixture while blending , for extra flavor.
-
6Enjoy !! ( You can always freeze the leftovers in bags !!)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT