The sweeter side of BBQ...Barbacoa

Week 4

We stopped in this morning to pick up our CSA share and took advantage of a couple fresh scones: cherry almond and orange cranberry. To wash it down we tried the Yerbe Matte Peach Iced Tea – subtle peach aroma over a green tea'ish flavor. The market basket is overflowing this week with the most juicy red tomatoes!! In addition we have cabbage, red leaf lettuce, collards, kale, carrots, new potatoes, squash and cukes.

This weekend is a music festival inspired party we started at our home last year, so cooking in bulk to serve the musicians and family is in full swing today. Unfortunately the heat is going to be in triple digits so we're avoiding outdoor grilling...which made us wonder how to have that BBQ feel without making the dining experience any hotter than the temps outside!

We love pork BBQ and I have to admit my husband makes great pulled pork mainly due to the ingredients in his dry rub as well as the wood he uses when smoking the meat. As an alternative we are using one of our other favorites, Pork Barbacoa. This is a juicer and sweeter pulled pork and is easily done in your oven. Dining inside!! We like to serve it on flour tortillas topped with a bit of feta, pickled red onions and cucumbers. This also makes a fantastic topping for an entree salad at dinner! Hope you enjoy it!

Cheers,
Cheryl

Pork Barbacoa

Ingredients:
2 lbs. boneless pork shoulder (typically called butt) (you can multiply up based on the lbs of meat)
1 12 oz. can Dr. Pepper
1/4 c. brown sugar
1 large vidalia onion sliced
3 chipoltes (canned)
4 garlic cloves smashed
1/4 c. water
Sweet Baby Rays BBQ if desired

How To:

Put sliced onions, brown sugar, Dr Pepper, garlic and water in heavy duty roasting pan, covered, and cook for 4 hours.  Check for tenderness and if it is "fork" tender its done! If not, go for another hour.

Drain liquid, strain and SAVE it for the sauce!! (put in a container overnight in the fridge so you can skim off any fat that rises/solidifies on the top)

Shred meat with 2 forks when cooled enough to work with easily. Put in Ziplock bags for storage in the fridge till ready to use.


Barbacoa Enchilada Sauce

Drained cooking liquid from above pork cooking - strained (set overnight in fridge to allow grease to solidify and then remove it)

Put the liquid in a saucepan and reduce by 1/2.
THEN add:
1 cup Dr. Pepper
2-3 chipoltes (I used canned)

Bring to simmer and reduce by 1/2....if you want a thicker sauce feel free to add some Sweet Baby Rays till you get the thickness you desire.