Barbacoa

Preheat oven to 275ºF. Rinse the roast and pat it dry. In a Dutch oven, heat oil and brown roast on all sides. Remove Dutch oven from heat. In a separate bowl, whisk together all other ingredients and pour over the roast; it should cover it almost to the top. Place the lid on the Dutch oven and place it in the preheated oven. Let simmer for 5–6 hours.

Remove from heat and place meat on a cutting board, allow to cool, reserving the braising liquid. With forks or your hands, shred the meat and place in a storage container. Pour in enough reserved braising liquid to almost cover the shredded pork. Refrigerate overnight to let flavors develop.

Reheat in a large skillet until heated through. Serve with black beans, lime cilantro rice and all the fixings for burritos or salads. If you are doing salads, see my salad dressing recipes.

Note: For diabetics or those counting calories, you can do this recipe with Coke Zero and Truvia. I would cut back the Truvia to 1.5 cups. It tastes a little bit different but it is still good.