Pork Barbacoa

I was recently at a farmer's market in Sonoma and got some pork neck. Neck meat is really great for stews, because of all the bones, and it is relatively inexpensive. I had some spicy barbacoa sauce that I had made previously and froze in an ice cube tray. This is a really simple and delicious dish in a slowcooker.







Ingredients
1/2 cup of spicy barbacoa sauce (about 4 cubes, if you freeze them)
1 cup of homemade lamb stock (you can use homemade rich dark chicken stock if you want to, about 8 cubes, if you freeze them)
Red wine, about 1 cup or so (day old wine works best, don't waste the good stuff)

1 or 2 lbs of Pork or Lamb neck (with bones)
1 tomato, chopped
5 cloves of garlic


Directions
Melt the barbacoa and lamb stock in a sauce pan.

Add the red wine to the sauce. Taste. If the barbacoa is too spicy and overpowering for you, add more lamb stock and red wine to get a flavor profile you like.

Once the stock and barbacoa has melted, transfer to the slowcooker.

Add the neck bones to the slowcooker. Add the tomatoes and garlic to the slowcooker.






























Cook for 4 hours on low heat. Check the meat after 4 hours. If should be falling off the bone. If not, let it cook for another hour.

Season with salt and pepper.

Serve with barley or farro and rustic bread.

Delicious!  

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