Barbacoa Pork Tacos

This recipe is a copy cat of Cafe Rio's Barbacoa Pork.  When I first tried this recipe and saw the ingredients, I didn't think there was any way it would be similar, but it is almost exactly the same.  It's so easy, too.  It's a slow cooker recipe, so it needs a lot of time, but you don't really have to do anything once it's cooking.

You need:

1 Pork Roast (about 3 lbs.), cut into 3 pieces
1 16 oz. jar salsa
1 can Coke, NO DIET!
2 c. packed brown sugar
Tortillas or Taco Shells

Taco Toppings, like:
shredded cheese
sour cream
taco sauce
lettuce
tomato
olives
onion
cilantro

Put the pork roast pieces into the slow cooker.  Fill with water until water covers 3/4 of the roast.  Cover and cook on low for about 6 hours.

 At 6 hours, drain the water from the pork roast.  In a bowl, mix the salsa, Coke, and brown sugar.

Whisk together until all the sugar is disolved (About a minute or so).

Pour over the pork in the slow cooker, cover, and cook on low for about 3 more hours.

When the pork is cooked, remove it to a large bowl.  Use two forks to shred the meat.  Since it has been cooking for 9 hours, it should shred easily. 

Add the sauce to the shredded pork.  Let it sit while the taco toppings are prepared. 

Create the tacos with the pork, tortillas or shells, and toppings.  SO YUMMY!  I serve mine with sweet rice and refried beans.