Ingredients
- 32 ounces beef stock
- 3/4 cup dark brown sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons paprika
- 4 cloves garlic, peeled and smashed
- 1 medium red or yellow onion, quartered
- 1/2 bunch cilantro, coarsely chopped
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon anise (optional)
- 1 tablespoon granulated garlic/garlic powder
- 1/2 cup tomato paste
- 1/2 cup liquid smoke
- 4 ounce can chopped green chiles
- 6 pounds pork butt roast, pork shoulder or country-style pork ribs, de-boned (if needed), fat trimmed off & cut into large chunks
1. Combine all ingredients in a slow cooker. Cook on low for 8-10 hours, or until pork falls apart when forked.
2. Remove pork from cooking liquid. Shred with a fork.
3. Add about 1/2 cup cooking liquid with brown sugar and liquid smoke, to taste.
The meat is great for use in quesadillas, tacos, burritos or barbecue sandwiches. It also freezes well!
I love this recipe!! You can't mess it up and tastes amazing!!
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