mexican pork "barbacoa"

Recipe by
Laura Fernandez
Clarksville, TN

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

How To Make mexican pork "barbacoa"

  • 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 !!)

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