Thursday, November 29, 2012

Cafe Rio Sweet Pork

My husband and I are huge fans of Costa Vida / Cafe Rio.  I love the sweet pork.  He loves the chicken.  We do not drink soda, and as a result, I rarely make this at home.  Every so often I'll remember to grab some coke and when I do, this is the recipe I use.  It requires little time and then cooks in your crock pot all day.  I'll serve this in burritos, over nacho's, in a quesadilla, etc.

As a side note; I like the pork to be in larger chunks, as opposed to the small shreds you get at Cafe Rio.  If you like it in smaller pieces, increase the cooking time (I've included instructions for both ways below).

Cafe Rio Sweet Pork

2 lb. pork butt roast
1/4 tsp. Oregano
1/4 tsp. Cumin
1/2 tsp. salt
1/2 tsp. dry ground mustard
1 medium onion, quartered
2 cloves garlic, crushed
3 cans Coca-Cola
4oz. can diced green chiles
10oz. can red enchilada sauce
1 c. brown sugar

In a crock pot, combine 2 cans of cola with the oregano, cumin, salt, mustard, onion and garlic.
Stir everything together and add pork.
Fill half way up the pork with water, and cook on low for 10 hours (small shreds), or 5 hours (large chunks).

Remove pork from crock pot and shred with forks.
Discard remaining liquid in the crockpot.
Put shredded pork back into the crock pot.
In a blender combine green chilies, enchilada sauce, brown sugar and the other can of Coke, adding more coke if too thick.
Pour over the shredded pork and mix.
Cook on low for 2 more hours.

1 comment:

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