5-6 pound pork roast*
1 Tbs. cumin
1 cup brown sugar
12 oz bottle La Victoria taco sauce
20 oz Coke
Place pork roast in a crock pot, add water halfway covering roast.
Cook on low for 12 hours (or on high for 6-8 hours)
Drain water and shred pork.
Add remaining ingredients and cook 2-4 more hours on low.
Serve over rice, in tacos or in a salad (Cafe Rio style)
* We have used pork butt (shoulder) to make this recipe and it works very well also. However, the butt seems to cook faster than a roast does (it only took 4 hours on high until it was tender enough to shred). So, basically just keep an eye on your meat as it cooks and shred it when it's tender.
** My brother also experimented with this recipe and cooked a pork butt in the oven at 220 F overnight (about 8 hours) and it turned out awesome too.
Have fun and eat well! :)
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