This is a great slow cooker recipe. The pulled pork is so tender and flavorful with a nice hint of sweetness. We used the meat for tacos, but nachos, burritos or sandwiches with a nice hearty bun would be delicious too. The traditional Mexican way to serve barbacoa is on warm corn tortillas with guacamole and salsa.
2 lbs pork shoulder
3/4 C packed light brown sugar
2 C low-sodium or homemade chicken stock
11/2 Tbs tomato paste
Place pork in slow cooker.
In a bowl, mix together brown sugar and Nashville Spice Company Barbacoa Rub, combine well.
Add chicken stock and tomato paste to spice mixture, whisk to combine.
Pour mixture over pork and set slow cooker to low heat for 7–8 hours or until pork is cooked thoroughly and shreds easily with a fork.
Remove pork from the slow cooker to shred and remove as much fat from the remaining liquid as possible.
Return shredded meat to the slow cooker and continue cooking on low for another 1–2 hours or until ready to serve. The longer the meat cooks, the more tender and flavorful it will be — don’t be afraid to let it continue to cook.
Serve on warm corn tortillas with salsa, and Jack cheese and a squeeze of lime.
Nutritional Information (per serving) | Calories 453 Total Fat 21.1g Saturated Fat 7.1g Sodium 526.0mg Total Carbohydrate 33.0g
Dietary Fiber 1.4g Sugars 28.9g Protein 32.3g