Pork Barbacoa slider image 1

Pork Barbacoa

prep time icon

Prep Time

15mins

time to table icon

Time to Table

6hr 15mins

serves icon

Servings

8

shop Daisyprint recipe
Share:
Main DishesCinco de MayoEasterJuly 4thNew Year'sThe Big GameSour CreamMexicanHigh ProteinLow CalorieLow Carb

Ingredients

  • 5 Ancho dried chiles, cleaned
  • 4 Guajillo dried chiles, cleaned
  • 1/4 cup red wine vinegar
  • 2 cups chicken broth
  • 2 tablespoons dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1/4 cup water (or as needed)
  • 3 pounds boneless pork shoulder, trimmed and cut into pieces
  • 1/2 cup Daisy Sour Cream
  • 2 tablespoons whole milk
  • 16 corn tortillas
  • 1/3 cup finely chopped cilantro
  • 1/3 cup finely chopped white onion
  • 2 limes, cut into wedges

Ingredients

  • 5 Ancho dried chiles, cleaned
  • 4 Guajillo dried chiles, cleaned
  • 1/4 cup red wine vinegar
  • 2 cups chicken broth
  • 2 tablespoons dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1/4 cup water (or as needed)
  • 3 pounds boneless pork shoulder, trimmed and cut into pieces
  • 1/2 cup Daisy Sour Cream
  • 2 tablespoons whole milk
  • 16 corn tortillas
  • 1/3 cup finely chopped cilantro
  • 1/3 cup finely chopped white onion
  • 2 limes, cut into wedges

Directions

  1. In a 2 quart saucepan over medium heat, add the Ancho and Guajillo dried chiles, vinegar, broth, sugar, salt, and a very small amount of water if desired. Let cook until the chile skin is soft.
  2. Then, place the mixture in a blender, add ¼ cup chopped onion and garlic and blend on High for 1 to 2 minutes or until mixture has a thick and smooth consistency. Place the pork in slow cooker and pour the chile sauce over the pork. Add the bay leaves to the slow cooker.
  3. Cook on LOW for about 6 to 7 hours or until the pork is tender and thoroughly cooked. Remove the bay leaves. Transfer the pork to a medium-size bowl. Shred the meat by using two forks and pulling them away from each other.
  4. In a small bowl, mix the sour cream and milk, stirring constantly for 1 minute. Set aside. Place the tortillas on a serving dish. Spoon the pork, cilantro, and finely chopped onion over the tortillas. Drizzle with the sour cream sauce. Serve with lime wedges on the side.
  • Calories:393
  • Cholesterol:121
  • Dietary Fiber:4
  • Protein:38
  • Sodium:708
  • Total Carbohydrate:26
  • Total Fat:15

Recommendations