This zesty slow-cooked pork barbacoa is infused with flavors from soda, spices, and fresh ingredients, making it a delicious and tender dish perfect for tacos or burritos.
Ingredients
3 pounds pork shoulder
1 can soda
1 teaspoon garlic powder
2 teaspoons salt
to taste none black pepper
2 tablespoons brown sugar
1 can green chiles
1 cup salsa verde
1 none habanero pepper
Method
Start by placing the pork shoulder in your slow cooker with the fatty side facing upwards.
Pour a can of your favorite soda over the meat, then season it with garlic powder, a teaspoon of salt, and a sprinkle of black pepper.
Cover the slow cooker and set it to Low, letting it cook for 8 to 10 hours until the pork is tender and can be easily shredded.
After cooking, carefully take out any bones and excess fat. Shred the pork using two forks and return it to the juices.
Mix in brown sugar, chopped green chiles, salsa verde, and a finely diced habanero pepper. Adjust the seasoning with more salt and pepper if desired, and combine everything well.
Put the lid back on and let it cook on Low for an additional hour to allow the flavors to blend.
