Pork Barbacoa pictured with Black Beans
This recipe is from Jill McKenzie's book. It has become a standard at my house. I use a big roast and freeze the leftovers to have at another time. This is the original recipe with my notes at the end.
Pork Barbacoa
1 2 lb. pork roast3 (12 oz) cans Coca Cola or Sprite
1 (14 oz.) can chicken broth
1 c. brown sugar, packed
2 Tbsp. butter
1 (20 oz.) can pineapple chunks, undrained
1 Tbsp. ground cumin
2 tsp. seasoned salt
1 c. ketchup
2 Tbsp. red wine vinegar
Notes: I have made this without the marinade step and it is still very good. We like the meat rolled in tortillas with beans or rice and sour cream. I prefer to use crushed pineapple instead of chunks as it all shreds into a more uniform-looking mixture.
Jenny
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