Copycat Costa Vida Sweet Pork
Copycat Costa Vida Sweet Pork
Servings: 16 servings
Ingredients
- 7-9 lb bone-in pork shoulder butt roast
- 2 cups water
- 20 oz root beer
- 15 oz enchilada sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cumin
- 1 ½ cups brown sugar or swerve substitute
- 2 tablespoon molasses
- 1 tablespoon garlic powder
Instructions
- Season the pork on all sides with salt and pepper. To the Crockpot, add water and the pork. Cover and cook on low 7-8 or until pork can easily pull apart with a fork.
- Once it’s done, transfer to a cutting board to cool, and reserve the pork broth for another yummy dinner...maybe a “Not Your College Ramen” night.
- In a medium bowl, whisk together root beer, enchilada sauce, molasses, salt, pepper, cumin, brown sugar or Swerve, and garlic powder. Separate the pork from the fat and bone and tear into medium pieces. Pour the sauce and pork into the Crockpot, and cook on high for 30 minutes.
- All that’s left is making your favorite taco!
Video
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