Mexican Pork Barbacoa Recipes

SWEET PULLED PORK BARBACOA

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.

BARBACOA

Steps:

• Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
• Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
• Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
• Preheat an oven to 325 degrees F (165 degrees C).
• Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

SHREDDED PORK BARBACOA

Steps:

• Sprinkle roast all over with salt, pepper, and garlic powder.
• Place in crockpot and cook on low for 7-8 hours.
• After cooking, take roast out and shred.
• Place back into crockpot.
• Add the enchilada sauce and brown sugar and let it heat through.

MEXICAN PORK "BARBACOA"

Steps:

• 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.
• 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 .
• Pour over the pork , let cook for about 10 hs. ( I do it overnight) , it's ready when the meat falls from the bone.
• 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.
• You can also add some chicken or tomato bouillion ( about a cube ) to the chipotle mixture while blending , for extra flavor.
• Enjoy !! ( You can always freeze the leftovers in bags !!)