Barbacoa

• 3 pounds To 6 Pounds Whole "Boston Butt" Pork Shoulder Roast (A"Picnic Roast" Will Work Too)
• 3 Tablespoons Oil
• 2 cans (12 Oz. Can) Coca Cola
• 1 cup Mild Green Enchilada Sauce
• 1 cup Red Enchilada Sauce
• 2 cups Brown Sugar
• 3 Tablespoons Molasses
• 2 Tablespoons Chopped Cilantro
• 1 Tablespoon Minced Garlic
• 1 cube Chicken Bouillon
• 1 whole Lime, Juiced

1. Preheat oven to 275 degrees F. Rinse the roast and pat it dry.
2. In a Dutch oven, heat oil and brown roast on all sides.
3. Remove Dutch oven from heat.
4. In a separate bowl, whisk together all other ingredients and pour over the roast; it should cover it almost to the top.
5. Place the lid on the Dutch oven and place it in the preheated oven.
6. Let simmer for 56 hours.
7. Remove from heat and place meat on a cutting board, allow to cool, reserving the braising liquid.
8. With forks or your hands, shred the meat and place in a storage container.
9. Pour in enough reserved braising liquid to almost cover the shredded pork.
10. Refrigerate overnight to let flavors develop.
11. Reheat in a large skillet until heated through.
12. Serve with black beans, lime cilantro rice and all the fixings for burritos or salads.
13. If you are doing salads, see my salad dressing recipes.
14. Note: For diabetics or those counting calories, you can do this recipe with Coke Zero and Truvia.
15. I would cut back the Truvia to 1.5 cups.
16. It tastes a little bit different but it is still good.

oil, green enchilada sauce, red enchilada sauce, brown sugar, molasses, cilantro, garlic, chicken bouillon

Taken from tastykitchen.com/recipes/main-courses/barbacoa-2/ (may not work)