sweet bbq pork

This sweet pork recipe is a constant in our home.

It’s incredibly easy, goes with everything and is unbelievably delicious.  We use it for so many meals, burritos, quesadillas, pork salads, with brown rice, on rolls for yummy pork sandwiches….literally anything.  The trick to tenderizing pork and getting that sweet taste is usually achieved with some sort of beverage.  Dr. Pepper, Coke etc.  I’ve tried both and there’s really no differnce in taste.  But over time I’ve adjusted my pork recipe to being slightly healthier.  I use mineral water…you don’t need the high fructose corn syrup to tenderize it.  And I use half the amount of sugar other typical recipes call for.
This is my our favorite go-to for those days I have a million and one things to do.  Just throw it in the pot and let it do it’s thing, then VOILA!


2 lb pork roast (doesn’t have to be a special kind-I usually get the rump roasts because they’re the least expensive)
1 can mild enchilada sauce
1/2 sliced yellow onion
1 Tbls minced garlic
1 can mineral water (I use La Croix any flavor)
1/4 c jalapeno jam (this is the game changer-there are lots of jams out there, try to find one that’s both some form of berry + jalapeno)
1/2 granulated sugar
1 bay leaf
1 can diced green chilis
1/4 c bbq sauce

||| Combine all ingredients in slow cooker and let cook on low for 6 hours or high for 4 hours (I find that cooking slow helps it to shred better) |||

**Shred and enjoy!**