Pork Barbacoa

Pork Barbacoa
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Calories 393 cals
Total Fat 15 g
Cholesterol 121 mg
Dietary Fiber 4 g
Sodium 708 mg
Protein 38 g
Total Carbohydrate 26 g

Prep Time: 15 Minutes

Time to Table: 6 Hours 15 Minutes

Serves: 8


  • 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


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. 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. 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. 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.


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