Costa Vida Sweet Pork Recipe

• servings: 16 servings
• active time: 15 minutes
• total time: 7 hours 30 minutes

Ingredients

7-9 pound bone-in pork shoulder butt roast

2 cups water

20 ounces root beer or diet root beer

15 ounces red enchilada sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon ground cumin

1 1/2 cups brown sugar or brown sugar substitute

2 tablespoons molasses

1 tablespoon garlic powder

Directions

Season the pork on all sides with salt and pepper.

To the Crockpot, add water and the pork. Cook on low for 7-9 hours or on high for 5-6 or until pork easily shreds with a fork.

Once it’s done, transfer the pork to a cutting board to cool. Carefully pour the broth from the Crockpot into a container to cool and store for another dinner.

Separate the pork from the fat and bone and tear into medium pieces. Discard the bone and fat.

In a medium bowl or directly in the Crockpot, whisk together root beer, enchilada sauce, molasses, salt, pepper, cumin, brown sugar or Swerve, and garlic powder.

Combine the sauce and pork in the Crockpot. Cook on high for 30 minutes.

Use the sweet pork as desired. See notes for delicious recipe ideas.

Nutrition

• Calories: 201 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Cholesterol: 81 mg
• Sodium: 400 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 24 g