Pork Barbacoa and 2015 Crock Pot Giveaway

Pork Barbacoa and 2015 Crock Pot Giveaway

We are continuing our 2015 Christmas giveaway with a delicious Pork Barbacoa cooked in the crock pot.  This recipe reminds me of Cafe Rio.  If you’ve never been to a Cafe Rio, I am sad for you, because it is so delicious.  We’ve made a slaw to top these tasty tacos.  (Like my alliteration?)  The Tapatillo in the slaw gives it a nice heat, which balances well with the sweetness of the pork.  The corn tortillas bring it all together.  Hint:  Don’t skip on the Mexican sour cream.  It has a tang that regular sour cream just cannot beat.  Give it a try, and don’t forget to enter the contest below!

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Pork Barbacoa

Makes 12 Tacos

Pork 3 lb Pork roast

28 oz can red enchilada sauce

small can green chilies

3/4 cup brown sugar

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic salt

Slaw 1 package coleslaw mix (no dressing)

1/4 cup chopped Cilantro

1 cup Mexican Sour Cream (regular sour cream will work)

1 teaspoon Tapatillo

1/2 teaspoon Cumin

1/2 teaspoon chipotle chili powder

Juice of one lime

Salt to taste Pepper to taste

24 Corn tortillas

1. Add all ingredients for the pork barbacoa to the crock pot.

2.  Cook for 6 to 8 hours on low. (Will be done at 6, but you won’t over cook it at 8) Shred the meat with a pair of tongs right in the crock pot about 2 hours before serving.

3.  Combine all slaw ingredients and then toss to combine.

4.  Line a baking sheet with foil and place the tortillas on it.  Warm the tortillas in the oven at 350 degrees for 5 – 10 minutes.  Use two tortillas for each taco.

5.  Place 3 tortillas (doubled up) on a plate.

6.  Add about 1/4 – 1/3 cup pork to each tortilla.

Shredded pork

7.  Add about 1/4 – 1/3 cup slaw to each tortilla.


8.  Garnish with cilantro and pickled jalapenos if you wish.

Pork Barbacoa Tacos

9.  Enjoy! Pork Barbacoa Tacos Pork Barbacoa Tacos

What do you love about shredded pork?  Let us know in the comments!

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