2 lbs pork shoulder
3/4 cup packed light brown sugar
2 tablespoons of Barbacoa Rub*
2 cups low-sodium or homemade chicken stock
1 1/2 tablespoon tomato paste
Place the pork in the slow cooker. In a bowl, mix together the brown sugar and the Barbacoa Rub – combine well. To the spice mixture add the chicken stock and the tomato paste, whisk to combine.
Pour mixture over pork and set slow cooker to low heat for 7-8 hours or until pork is cooked thoroughly and shreds easily with the tines of a fork.
Remove pork from the slow cooker to shred and remove as much fat from the remaining liquid in the slow cooker as possible. Return shredded meat to the slow cooker and continue cooking on low for another 1-2 hours or until ready to serve. The longer the meat cooks, the more tender and flavorful it will be – don’t be afraid to let it continue to cook.
Serve on warm corn tortillas with salsa and Jack cheese and a squeeze of lime.
*Available at Zest!
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