Crockpot meals make life so much easier when it comes to cooking dinner. It’s that set it and forget it mentality. Where you can prepare the crockpot before work and come home and dinner is ready to go. Don’t get me wrong, this seems very easy, but there are some techniques that come with crockpotting. We tried many times to perfect shredded pork in the crockpot and to put it lightly failed miserably. The pork would be good the night you cook it but then be terrible for leftovers. Or the pork would be too salty because the marinade cooked down too much. After many trials and tribulations, we figured it out. Check out the instruction video here. The key is all about timing. Isn’t everything in life about timing? What’s the key to great shredded pork? Seven hours in the crockpot with plenty of liquid. Then you do an additional hour after you pull the pork apart. We’ve made this sweet barbacoa three or four times now and we have it down to a science. The other key besides timing is the amount of liquid you put in at the beginning and then what you add to the shredded pork for the final hour. This recipe is called sweet barbacoa for a reason. The marinade has brown sugar and cola. That’s it. I know the sugar police are sounding the unhealthy alarm as you read this. That’s ok. Why is it ok? Most of that liquid is poured out before the final hour of cooking. Also, this is key so pay attention, you can modify the liquid portion of this recipe however you want.
What did the macro’s nutrients?
The pork is pretty simple because it’s just protein. As you can tell, there is a ton of carbohydrates for it being just pork. Again, look at your whole diet and more than likely this meal still fits in your macros. What matters is the delivery method for the pork. On a cheat day we’ve used this pork for sliders, but during the week we shoot for lower carb. That’s why in the instruction video you can see me eating the pork using lettuce wraps as my delivery method. Don’t knock it until you try it. The lettuce wrap/taco works great. The macro’s break down into 405 k/cal but most of the payoff comes in 52 grams of protein. Since we went with lettuce the 23 grams of carbohydrates is pretty reasonable. If you’re looking for a low-fat meal this one fit’s that bill perfectly with only 13 grams of fat.
What did we like about the meal?
One thing that I forgot to add in the video was avocado, which would have taken this meal to another level. The barbacoa came out perfect. It was super tender and juicy. I had a hard time not snacking on it while I was putting it in the Tupperware. Like I mentioned before, our favorite part of this crockpot dish is its versatility. It’s so good that you could just eat it by itself. We’ve had it on mini buns as sliders. If you don’t like to get messy, the lettuce tacos are a little messy, then you could have an awesome salad with the barbacoa on top.
What would we change next time?
I’ve raved enough about this dish that I would be lying if I said we wouldn’t want to change anything. The one thing, that was already mentioned, is you could change the amount of sugar in this dish. That’s about it.
This meal is super easy because it’s done in the crockpot! We’d recommend starting it before work and then finish it when you get home. Or do it as meal prep before the week starts. It gets better day after day! This Sweet Barbacoa is great for sliders, tacos or anything else you can imagine.
2 pork tenderloins
12-20 ounces of Cola
1 1/4 Cups Brown Sugar (split into 1/2 & 3/4 cups)
8 ounce can green chilies
12 ounce can red enchilada sauce
Delivery method of your choice (we used lettuce!)
1. Add tenderloins, 1/2 cup brown sugar, 12-20 ounces cola to a plastic bag
2. Mix up ingredients and refrigerate 2+ hours, longer the better!
3. Cook on low 7 hours
4. Drain liquid and add shredded pork back to the crockpot
5. Add green chilies, enchilada sauce, and 3/4 cup brown sugar
6. Mix and cook 1 more hour, stirring occasionally
7. Enjoy or refrigerate until needed!