Crockpot Barbacoa Pork Recipe
You are going to love recreating my crockpot barbacoa pork recipe. It has very few components to make, and you will be rewarded with deliciously spicy, juicy pork for very little work.
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Servings: 8 servings
Calories: 207kcal
Equipment
- Crockpot / Slow cooker
- Chopping Board
- Knife
- Fork
- Bowl
Ingredients
- 3 pounds pork butt or shoulder
- 1 onion, finely diced
- 1.5 cups vegetable stock
- 4 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons dried oregano
- 1 teaspoon chipotle seasoning
- 2 bay leaves
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 0.25 cup soft brown sugar
- 1 teaspoon red chili flakes
- 2 fresh green chilies, de-seeded and finely chopped
- 0.25 cup scallions, chopped
- 0.5 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Set up the crockpot.
- Make a bed for your pork by sprinkling half the onions and garlic onto the bottom of your crockpot.Place your pork into the pot with the rest of the onions and garlic on top of it.
- Sprinkle lime zest, chili flakes, oregano, bay leaves, salt, pepper, and brown sugar into the pot.
- Drizzle in your lime juice, soy sauce, apple cider vinegar, and vegetable stock. Give the ingredients around the pork a little stir with a long spoon.
- Close the lip of the crockpot and cook on a low setting for 8 hours.
- Once the pork is tender enough, shred it with two forks.
- Add the fresh cilantro and green scallions on top. Enjoy!
Video
Notes
- Cooking the pork on a high setting can save time but will toughen rather than tenderize the meat. Therefore, stick to the directions for the best result.
Nutrition
Calories: 207kcal | Carbohydrates: 11g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 561mg | Potassium: 447mg | Fiber: 2g | Sugar: 7g | Vitamin A: 482IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg