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Sweet Pork Barbacoa

Sweet Pork Barbacoa 

Course Main Dish
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Author Micha @ Cookin' Mimi


  • 2 to 4 pounds Boston butt roast or pork country style ribs
  • 12 ounces non diet dark soda. I used Dr Pepper but Coke works as well
  • 1/2 to 3/4 cup packed brown sugar
  • 10 to 14 ounces red enchilada sauce
  • 2 cloves minced garlic
  • 4 ounce can diced green chiles
  • To taste salt and pepper


  1. Place the meat in a bowl with a lid
  2. Pour soda over it all
  3. Cover and refrigerate overnight
  4. Place in a 4 quart or larger slow cooker
  5. Cover and cook on low for 6 hours or until tender
  6. Remove from the slow cooker and carefully drain off the soda. I strain through a colendar into a bowl so I can discard the fat
  7. Shred the meat and return to the slow cooker
  8. Add the sugar, enchilada sauce, garlic, green chiles, and salt and pepper and stir well
  9. Cover and cook on low for another 30 to 60 minutes or until heated through