Ingredients
Scale
- 3 lbs pork shoulder
- 3/4 cup packed light brown sugar
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 1/2 Tbsp tomato paste
Instructions
- Place the pork roast in the slow cooker.
- In a mixing bowl, whisk together the light brown sugar, chili powder, paprika, onion powder, garlic powder, salt, and black pepper.
- Add the chicken broth and tomato paste to the spice mix and whisk until well blended.
- Pour the mixture over the pork roast, ensuring it’s well covered.
- Cover the slow cooker and cook on low for 7-8 hours.
- Once done, remove the roast, trim excess fat, and shred the pork with two forks.
- Ladle out some fat from the broth and return the shredded pork to the slow cooker. Let it rest on warm for 1-3 hours.
- If desired, strain the broth for a cleaner sauce.
Notes
For variety, serve over rice, in tacos, burritos, salads, or nachos. Leftovers can be stored for 3-4 days in the fridge or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 20g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: slow cooker, pork barbacoa, easy meal, Mexican cuisine, tacos