Slow Cooked Sweet Barbacoa Pork

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  2 ½ lb or 1.13kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  100g

• Cola

  Carbonated beverage, low calorie with aspartame, without caffeine

  ½ can 12 fl oz or 178g

• Brown sugar

  ¼ cup unpacked or 36g

• Water

  Plain, clean water

  ¼ cup or 59g

• One Step Stuffing Mix

  Southwest Cornbread - Pepperidge Farm

  200g

• Cola

  Carbonated beverage, low calorie with aspartame, without caffeine

  8 fl oz or 237g

• Chili

  No beans, canned entree

  100g

• Tomato sauce

  Canned, with mushrooms

  8 oz or 227g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Cumin

  Spices, cumin seed

  ⅛ tsp, whole or 0.3g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brown sugar

  ⅓ cup unpacked or 48g

Directions

1. Season pork with salt, pepper and garlic powder and place in the crock pot.
2. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
3. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).
4. Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
5. STEP TWO: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
6. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
7. Recipe by: Gina (source: https://www.skinnytaste.com/slow-cooked-sweet-barbacoa-pork/)