Sweetened with soda and brown sugar and given a zesty kick with chiles and salsa, this pulled pork barbacoa is full of flavor and simple to prepare in a slow cooker.
Preparation Time
10 mins
Cooking Time
9 hr
Total Time
9 hr 10 mins
Calories
250 Calories
Recipe Instructions
Step 1
Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
Step 2
Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
Step 3
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.
Step 4
Cover and cook on Low until flavors are absorbed, about 1 hour.
Ingredients
1 teaspoon salt
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
salt and ground black pepper to taste
1 habanero pepper, diced
2 pounds pork shoulder roast
0.25 teaspoon ground black pepper
0.75 cup packed brown sugar
1.25 cups caffeinated pepper-type soda (such as Dr Pepper®)
