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Barbacoa Pork Sandwiches Recipe

Print Recipe

Prep Time: 20 minutes

Cook Time: 450 minutes

Total Time: 470 minutes

Servings: 7

Score big with these Game Day Barbacoa Pork Sandwiches for the big game. Cooked low and slow in a crockpot, the pork is melt-in-your-mouth tender and juicy. The Southwest Chipotle spices and chilies complete the Barbacoa traditional recipe with a layer of smoky flavor that can’t be matched. Pile the barbacoa pork high on a 7 Grain Kiaser Roll for the ultimate game day sandwich or serve a hungry crowd with sliders. Don’t forget the toppings! For a traditional Barbacoa Pork Sandwich, add Kraut, pickles, cilantro and cilantro lime mayonnaise. If you like the heat, top with sliced jalapenos and Gnar Gnar kraut.

Ingredients

Directions

Step 1

Combine diced onion, minced garlic, tomato paste, lime juice, 1 tbsp southwest chipotle seasoning, and 1 cup water in crockpot.

Step 2

Add Acme Fresh Market Premium Pork Shoulder Blade Roast on top of mixture.

Step 3

Sprinkle remaining 1 tbsp southwest chipotle seasoning on roast and pat down.

Step 4

Cook on low setting for 7-9 hours, or until fork-tender and 145° F internal temperature.

Step 5

Once fork-tender, remove pork and transfer to cutting board. Shred pork with two forks.

Step 6

Return shredded pork to crockpot and mix together and heat for another 30 minutes.

Step 7

To prepare Cilantro Lime Mayonnaise, whisk together ½ cup mayonnaise, ¼ cup minced cilantro, 2 tsp lime juice, and 2 minced garlic cloves. Refrigerate.

Step 8

Pile pork high on a bun and top with your favorite toppings and cilantro lime mayo.

Cook's Notes

Barbacoa is traditionally a very slow cooked meat (pork, beef, lamb) making it the perfect crock pot recipe. Prep time is about 10 minutes, then let it cook all day. If you are crunched for time, this recipe can be cooked on high heat in the crockpot for 3-4 hours for a 3-4 lb. roast. It should shred easily with a fork and have an internal temperature of 145°F. To make gluten-free, serve on a gluten-free bun. Stack shredded barbacoa pork high on a 7 Grain Kaiser, Brioche Roll or other sturdy bun. Feed a crowd with slider rolls. Add pickles to the bun, pile on the pork, top with fresh sliced jalapenos, pickles, cilantro, and cilantro lime mayonnaise. To prepare Cilantro Lime Mayonnaise, whisk together ½ cup Food Club Real Mayonnaise, ¼ cup minced cilantro, 2 tsp lime juice, and 2 minced garlic cloves. Refrigerate. For a party, consider offering a DIY toppings bar.

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