Pork barbacoa

 Here is a recipe for Pork Barbacoa. I originally saw this recipe as a crock pot meal at Maceys. It has become one of our favorite meals and feeds us for days. :) The only thing I changed from the original recipe is instead of bone in pork roast I choose to use boneless. I find it easier to shred and I feel like you get more meat for the cost. If you don't like pork, I am sure this would taste really good using chicken. 

As you can see I had to buy 2 roast to get the 4 pounds it asks for ( actually ended up with only 3 lbs total) But I have made this recipe many times with only 3 pds and it still turns out great. And instead of using 5 small cans of tomato sauce I just used 1 1/2 big cans. I also added a small can of pineapple chunks with juice this time and really liked the little bit of sweetness it added!

Instead of mixing it in a bowl, I just mix it in the crock pot. When adding the Dr. Pepper , it will bubble up pretty good, so just be careful that it doesn't over flow your bowl. Make sure when you add the meat, you cover it completely with the sauce. 

To shred the pork, I use two forks, pulling them in opposite directions , therefore pulling the pork into shreds. This takes a little bit and your hands may get tired but it's pretty easy.

This is the amount of shredded pork I got from one of the roast. So as you can see, you end up with a lot of meat.  A really good recipe if your cooking for a large group of people. 

                                               

This is what the barbacoa looks like when it's all done. 

The longer you leave the pork in the sauce the more flavor it will absorb.  

Fill tortilla with cheese,pork,beans and rice and then garnish with your favorite toppings. Enjoy!!