Sweet Pork Barbacoa
Sweet Pork Barbacoa made in the slow cooker. If you love Cafe Rio's pork, you'll love this insanely easy crockpot recipe. It's a fave for dinner any night.
- 3 pounds pork sirloin roast
- 16 ounces Dr. Pepper
- 28 ounce green enchilada sauce
- ¾ cup granulated sugar
- ¾ cup brown sugar - packed
- 2 tbsp minced garlic
- 2 tsp granulated garlic
- ¾ tsp dry mustard
- 1 tsp cumin
- ½ tsp chili powder
Spray the slow cooker with cooking spray.
Combine the pork & Dr. Pepper in the cooker & cover - cook on high about 4 hours.
After 4 hours have passed, combine green enchilada sauce, granulated sugar, brown sugar, minced garlic, granulated garlic, dry mustard, cumin and chili powder in a large bowl & whisk to combine.
Add this mixture to your slow cooker & allow to cook an additional 2-3 hours.
*Note- after about 2 hours I kick the heat down to low just to let those flavors simmer a little longer but 2 hours is usually sufficient. You know when it's done when the pork is falling apart as you try to remove it from the cooker.
**To make in the Instant Pot/Pressure Cooker
Just add all of the ingredients in the pressure cooker. Set the timer to manual- cooking 20 minutes per lb for fresh, 30 minutes per lb for frozen.
Use natural release for 10 minutes. Quick-release & open the lid. Transfer pork to a large bowl & pull apart. Toss with a little bit of the juices from the pot before serving.