Sweet Pulled Pork Barbacoa Recipe

Cook Time: 540 minutes

This delicious pulled pork recipe is slow-cooked to perfection with a flavorful blend of spices, soda, and green chiles. It's ideal for any occasion and delivers tender, savory pork that melts in your mouth. Perfect for tacos, sandwiches, or as a main dish!

Ingredients

• 2 pounds pork shoulder roast
• 1 cups caffeinated pepper-type soda (such as Dr Pepper)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• teaspoon ground black pepper
• cup packed brown sugar
• 1 (4 ounce) can diced green chiles
• cup salsa verde
• 1 habanero pepper, diced (Optional)
• Salt and ground black pepper to taste

Directions

1. Place the pork shoulder, fat-side-up, in the slow cooker. Pour over the soda, then sprinkle with garlic powder, 1 teaspoon of salt, and teaspoon of black pepper.
2. Cover the slow cooker and cook on Low for 8 to 10 hours, or until the pork is tender and can be easily pulled apart with a fork.
3. Once the pork is done, remove any bones and large pieces of fat. Discard them.
4. Shred the pork using two forks, then stir it into its own juices for extra flavor.
5. Add the brown sugar, diced green chiles, salsa verde, and diced habanero pepper (if using). Stir well to combine.
6. Season with additional salt and pepper to taste, then cover the slow cooker again.
7. Cook on Low for an additional hour, allowing the flavors to meld together and the pork to absorb all the delicious seasonings.

Recipe Tip

If you prefer a less saucy pork, you may wish to discard some of the liquid after the initial cook time. This allows for a thicker, more concentrated flavor in the final dish.

Nutrition Facts (per serving)

Nutrition Facts	Per Serving
Calories	250
Total Fat	11g
Saturated Fat	4g
Cholesterol	45mg
Sodium	582mg
Total Carbohydrate	27g
Dietary Fiber	0g
Total Sugars	25g
Protein	12g
Vitamin C	10mg
Calcium	31mg
Iron	1mg
Potassium	227mg

History of Barbacoa

Barbacoa, a traditional Mexican dish, has a rich history that dates back to pre-Columbian times. Originally, the term "barbacoa" referred to a method of slow-cooking meat over an open fire or in a pit. This cooking style was first practiced by indigenous peoples, such as the Tano of the Caribbean, who cooked meat in a pit lined with hot stones. Over the centuries, this method evolved, and different regions of Mexico began to adapt the technique, using various meats, including beef, goat, and pork. The name "barbacoa" eventually became synonymous with tender, slow-cooked meat, flavored with a variety of seasonings and spices.

Regional Variations of Barbacoa

Barbacoa has numerous regional variations across Mexico. In central Mexico, it is commonly made with lamb or goat, while in other areas, particularly the northern and coastal regions, beef is the meat of choice. In the state of Guerrero, barbacoa is often cooked in a pit with maguey leaves, which gives it a distinct smoky flavor. Meanwhile, in the Yucatn Peninsula, it is typically prepared with achiote paste and served with the tangy salsa verde. The Sweet Pulled Pork Barbacoa recipe presented here is a more modern take, focusing on pork shoulder cooked with a mix of sweet and savory ingredients, making it a perfect blend of tradition and contemporary taste.

How Sweet Pulled Pork Barbacoa Differs from Similar Dishes

Sweet Pulled Pork Barbacoa stands out from other barbacoa dishes due to its unique combination of sweetness and heat. While traditional barbacoa often relies on spices like chili and cumin for flavor, this variation adds brown sugar, green chiles, and even a habanero pepper, resulting in a flavor profile that balances rich, savory meat with a sweet and spicy kick. Additionally, the use of caffeinated pepper-type soda (like Dr. Pepper) gives the dish a slightly fruity sweetness that enhances the tenderness of the pork. This makes it distinct from more common pulled pork recipes, which typically focus on vinegar-based sauces or smoky flavors.

Where is Sweet Pulled Pork Barbacoa Typically Served?

Sweet Pulled Pork Barbacoa is often served in casual settings, such as family gatherings, barbecues, and special events. It's a popular choice for taco nights, where the shredded pork can be used as a filling for soft corn tortillas, topped with fresh salsa, cilantro, and a squeeze of lime. Its also delicious when served over rice, in burritos, or as a filling for sandwiches. In Mexico, barbacoa is traditionally served for special occasions, particularly on weekends and holidays, when families come together to enjoy a hearty, flavorful meal.

Interesting Facts About Barbacoa

1. The method of cooking barbacoa in a pit was so effective that it was adopted by other cultures outside of Mexico. In the Caribbean, for example, "barbecue" (derived from the word "barbacoa") became a popular cooking technique. Today, we associate "barbecue" with grilling over an open flame, but it originally referred to slow-cooking meat in the ground.

2. Barbacoa was once a dish reserved for the elite. In pre-Columbian times, it was often served during religious ceremonies and special feasts, particularly in Mayan and Aztec cultures.

3. While the Sweet Pulled Pork Barbacoa recipe uses pork, traditional barbacoa can be made from various meats, including beef, goat, and lamb. Some regions even use fish or rabbit.

4. The slow-cooking process of barbacoa allows the meat to become incredibly tender, making it perfect for pulling apart with a fork. This method has been passed down through generations, with each region adding its own twist on seasonings and ingredients.

FAQ about Sweet Pulled Pork Barbacoa Recipe

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