Copycat Costa Vida Sweet Pork

When we lived in Washington State, I ate at Costa Vida no less than 2-3 times a week. It was my favorite lunch go-to spot with my co-workers. We missed this gem dearly…until my daughter started college at Texas A&M…and they have one in College Station! With several attempts and tweaks, we finally created our at-home copycat version that quenches our craving for it!

Ingredients

  • 7-9 lb bone-in pork shoulder butt roast
  • 2 cups water
  • 20 oz root beer
  • 15 oz enchilada sauce
  • 1/2 tsp salt
  • 1/2 pepper
  • 1 tbsp cumin
  • 1 1/2 cups brown sugar or Swerve
  • 2 tbsp molasses
  • 1 tbsp garlic powder
  • Taco Boat Shells and Desired Toppings
  • Recipe

    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!

    Approximate Nutrition Information for 4oz made with Swerve (7lb whole will yield approximately 5lb trimmed): 199 calories, 5g fat, 10g carbs, 29g protein

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    Phyllis
    Phyllis
    1 year ago
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    Love this recipe! Will be making it tomorrow for the second time!

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    When we lived in Washington State, I ate at Costa Vida no less than 2-3 times a week. It was my favorite lunch go-to spot with my co-workers. We missed this gem dearly…until my daughter started college at Texas A&M…and they have one in College Station! With several attempts and tweaks, we finally created our at-home copycat version that quenches our craving for it!