Lightened Up Sweet Pork Barbacoa


  • 13 lb organic pork roast such as the butt or shoulder
  • 3 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 3/4 cup chicken stock
  • 3/4 cup naturally sweetened cola soda (such as Zevia)
  • Corn tortillas
  • Avocado, cilantro, pickled onions and cotija cheese for garnish


  1. Trim the pork roast of any excess fat. Leaving a little on is fine but try to clean it up as much as possible.
  2. In a small bowl, combine the brown sugar, onion powder, garlic powder, salt and black pepper. Mix it with your fingers to create a rub. Rub the mixture all over the pork roast and place in the bottom of slow cooker.
  3. In another medium size bowl, combine tomato paste, chicken stock and natural cola. Pour over the roast.
  4. Put lid on slow cooker and cook on low for 6-8 hours.
  5. Remove roast from slow cooker and shred with two forks. Put shredded pork back into slow cooker to absorb the juices. Keep warm until ready to serve.
  6. Place desired amount of pork into tortilla and top with avocado, cilantro, pickled onions and cotija cheese.