Tuesday, February 19, 2008

Sweet Pork Barbacoa

4 lb. pork roast
2-3 (8 oz.) cans tomato sauce
1 t. garlic, diced
1 ½ to 2 C. brown sugar, packed
2 t. cumin
2 c. Dr. Pepper (optional)
2 T. molasses
½ t. salt
Pepper to taste

Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shread pork and return to liquid. Serving size is about ½ C. pork, and the mixture freezes well. Serve over a bed of lettuce or with rice. Yum!

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