Why You’ll Love this Slow Cooker Barbacoa Pork Recipe
If you’re looking for a dish that combines rich flavors with minimal effort, you’re going to love this Slow Cooker Barbacoa Pork recipe. It’s a game-changer for busy weeknights or casual gatherings.
I appreciate how the slow cooker transforms a simple pork loin into a tender, flavorful masterpiece without me having to stand over the stove. The sweet and smoky marinade infuses the meat with depth, making each bite irresistible.
Plus, it’s versatile! I can serve it in tacos, over rice, or as a filling for sandwiches. Best of all, it’s an easy cleanup after a hearty meal.
You’ll find yourself making this again and again, impressing friends and family with your culinary skills—all without breaking a sweat!
Ingredients of Slow Cooker Barbacoa Pork
When it comes to making Slow Cooker Barbacoa Pork, gathering the right ingredients is essential for capturing that rich, savory flavor we all crave. You’ll be amazed at how a few key components can come together to create a dish that’s not only delicious but also easy to prepare.
Plus, who doesn’t love a recipe that allows you to throw everything in a slow cooker and let it work its magic? Let’s plunge into what you’ll need to whip up this mouthwatering meal.
Ingredients:
- 2 ½ – 3 lbs pork loin
- 1-2 tablespoons salt, divided
- 1 tablespoon black pepper, divided
- 2-3 teaspoons garlic powder, divided
- 14 – 20 ounces Coke Zero, divided
- ¼ cup brown sugar, plus 1/3 cup brown sugar
- ¼ cup water
- 6 ounces sliced green chilies
- 8 ounces tomato sauce
- 1 chipotle chili in adobo, diced
- 1/8 teaspoon cumin
Now, let’s talk about a few things to reflect on when you’re gathering these ingredients. First, the pork loin is your star player, so try to select a quality cut with minimal fat for the best results.
And don’t be shy about the Coke Zero—it’s not just for sipping. It brings a unique sweetness and helps tenderize the meat while it cooks. If you’re not a fan of heat, you can adjust the chipotle chili or even skip it altogether, but keep in mind that little kick adds a delightful depth of flavor.
Finally, don’t forget to grab some toppings like sour cream or guacamole to elevate your dish to the next level. Trust me, you’ll want to load up those tacos with all the goodies. Happy cooking!
How to Make Slow Cooker Barbacoa Pork
So, you’re ready to plunge into making some Slow Cooker Barbacoa Pork, huh? Well, let’s get started. First things first, you’ll need to grab a nice 2 ½ to 3 lbs pork loin. Don’t skimp on quality here; after all, this is the star of the show.
Get that pork loin and trim off any excess fat. Nobody wants a greasy mess, right? Now, let’s get to seasoning. Take 1-2 tablespoons of salt, 1 tablespoon of black pepper, and 2-3 teaspoons of garlic powder. Rub those spices all over the pork like you’re giving it a little spa treatment. Make sure it’s covered well because we want flavor in every bite.
Next up, it’s marination time. Place that seasoned pork in a pan or a large Ziploc bag and pour in ¼ cup of brown sugar along with about 6-8 ounces of Coke Zero. You want the pork to be submerged, so adjust the Coke as needed. This is where the magic starts; let it marinate in the fridge overnight. Trust me, the longer it sits, the better it gets. Just remember to turn it occasionally so every part gets to soak up all that goodness.
When you’re ready to cook, take the marinated pork and toss it into your trusty slow cooker along with the marinade and ¼ cup of water. Set it to high and let it cook for 3 to 4 hours. You’ll know it’s done when it shreds easily with a fork—yum.
Once your pork is ready, it’s time to shred. Discard the cooking liquid (don’t cry; it served its purpose), and let the pork cool for a minute before you plunge in with your forks.
Now, for the sauce that’ll take your dish to the next level, mix together 8 ounces of Coke Zero, 1/3 cup of brown sugar, a pinch of garlic powder, 1/8 teaspoon of cumin, the green chilies, tomato sauce, and that one diced chipotle chili in adobo. If you like it spicy, feel free to add more chipotle chilies or some chili powder.
Toss the shredded pork back into the slow cooker with that luscious sauce, and let it cook on high for an additional hour and a half. It’s the perfect amount of time to whip up some toppings—think sour cream, guacamole, or maybe a fruit-based salsa to brighten things up.
And there you have it, folks. You’re all set to impress your friends and family (or just yourself) with this delicious barbacoa pork. Enjoy every savory bite.
Slow Cooker Barbacoa Pork Substitutions & Variations
While the classic Slow Cooker Barbacoa Pork recipe is already a crowd-pleaser, there are plenty of substitutions and variations you can try to make it your own.
For instance, if you prefer a different protein, beef or chicken works great, too. You can swap Coke Zero with root beer or any other soda for a unique flavor twist.
Want to amp up the heat? Add more chipotle chiles or even a jalapeño. I’ve experimented with adding lime juice for a zesty kick or incorporating fresh herbs like cilantro for extra freshness.
For a smoky flavor, consider using smoked paprika. Whatever you choose, don’t hesitate to get creative and tailor this dish to your taste!
What to Serve with Slow Cooker Barbacoa Pork
Serving Slow Cooker Barbacoa Pork can elevate your meal to a whole new level, and I love pairing it with a variety of sides that complement its rich flavors.
Fresh corn tortillas are a must; they’re perfect for scooping up the tender pork. I often serve a zesty mango salsa on the side, adding a revitalizing sweetness that balances the spice.
A simple cilantro lime rice is another favorite; it provides a nice, light contrast. For greens, I usually whip up a tangy slaw with lime dressing to add crunch.
Finally, don’t forget a dollop of creamy guacamole or a sprinkle of shredded cheese to top it off—these little touches make all the difference!
Additional Tips & Notes
To guarantee your Slow Cooker Barbacoa Pork turns out perfectly, it’s important to keep a few tips in mind. First, don’t skip the marinating step; it really enhances the flavor. I usually let the pork sit overnight, turning it occasionally to soak evenly.
When seasoning, feel free to adjust the spices to your taste; I often add more garlic powder for an extra kick. If you’re short on time, you can cook the pork on low for 6-8 hours instead of high.
For a twist, try adding a bit of lime juice to the sauce for brightness. Finally, don’t forget those toppings—fresh fruit salsa or creamy guacamole takes the dish to another level! Enjoy!