Low fat version of this recipe now on TJsTaste.com!
Just a couple weeks ago, my husband and I had the pleasure of enjoying a meal that was compliments of one of my husband’s clients. The menu item I selected was sweet pork barbacoa. It was a LOT of food, very filling, and ridiculously delicious. I knew as I was pleasurably devouring this dish that I wanted to attempt to recreate it.
My chance popped up when my fellow church nursery workers settled upon a Mexican theme for our meeting. I volunteered to make pork barbacoa.
As I was trying to recreate that tasty, moist barbacoa dish, I kept tossing in a little bit of this and a little bit of that, tasting after each addition. Though my final product did not taste identically to the dish I had previously enjoyed, it came relatively close and definitely satisfied my taste buds.
The resulting yumminess possesses the indulgent flavor of the pork while embracing the irresistible sweet and spiciness of the Mexican-inspired barbacoa sauce. And it is a super easy dish to make, even on busy days.
If you’re unfamiliar with what specifically barbacoa is, here’s a little background about it. It is typically made from meat that was cooked over an open fire (which you’re welcome to do, but I cheated and used my slow cooker instead). It originated with Caribbean peoples and the term “barbacoa” is where our term “barbecue” is derived. It eventually made its way into Mexico where it picked up their amazing, spicy flavor profiles.
This recipe can be made using pork (which is my favorite protein to use for it) or you can substitute beef pot roast or lamb roast. And I’m sure other proteins such as venison, antelope, chicken, turkey, and so on would also fare well.
As far as sides go, any steamed veggie or traditional Mexican side dish such as refried beans or rice would compliment this dish very well.