Place pork roast in a large bowl. (Not metal) Place soda over the top, cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight. In a 4 quart slow cooker, combine chicken broth, brown sugar, butter, pineapple chunks (including juice), cumin, seasoned salt, ketchup, and vinegar. Discard soda marinade and place pork roast in the slow cooker. Simmer on low for at least 8 hours. Serve as is, with a Baked potato, vegetable & salad, or Shred the pork with 2 forks and serve in the juices over rice. You can also serve this on toasted buns with melted Swiss or mozzarella cheese. **Use the meat in tacos, burritos, enchilada’s etc.
This is a great recipe, because you can use the delicious, tender pork for many things. Serve it over rice or use the meat for tacos, burritos, enchilada’s etc. It’s simple, because you use your crock pot! *I think it would also be great served over lettuce, with grated Cheddar cheese, crushed corn chips & ranch, blue cheese or Catalina Dressing. The possibilities are endless.
There is also another fabulous recipe for Pork Barbacoa from the “Cookin’ Mama’s blog.” It’s wonderful as well. Chantri & Brandi made it the other night for Boston’s & Bridgers B-day party.
YOU WILL NEED:
1 nice 2-pound pork roast
(lean without much fat)
3 12-ounce cans Coca-Coca or Sprite
1 14-ounce can chicken broth
1 cup brown sugar, packed
2 tablespoons butter
1 20-ounce can pineapple chunks, undrained
1 tablespoon ground cumin
2 teaspoons seasoned salt
1 cup ketchup
2 tablespoons red wine vinegar