A couple of days ago I posted a copycat recipe for “Cafe Rio” CHICKEN. I’ve had several requests for the “Cafe Rio” PORK recipe too….so I thought I would oblige.
THIS recipe I have made a LOT! My husband and I like the pork in a salad…my boys like it in burrito form, either way it’s DELICIOUS!
I’ve also included the recipes for the Cilantro-Lime Rice and the Tomatillo Ranch Dressing that are a wonderful compliment to the pork. I didn’t include a recipe for the Cafe Rio Black Beans (I personally use canned black beans) but there are lots of recipes out there for that as well. Just ask my friend Google.
Sweet Pork Barbacoa
- 2 pounds pork (I like to use the pork butt – my butcher concurs)
- 2 cans Coke (NOT diet)
- 1/2 c. brown sugar
- 1/2 tsp garlic salt
- 1/4 c. water
- 1 can diced green chiles
- 3/4 can enchilada sauce (I used Old El Paso)
- 1 c. brown sugar
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
Cilantro Lime Rice
- 1 cup. uncooked rice
- 1 T oil
- 1 tsp minced garlic (I use the jarred kind)
- 1 tsp fresh squeezed lime juice
- 2 cups water (or chicken broth – leave out bouillon)
- 2 tsp chicken bouillon granules (or 2 bouillon cubes)
- 1 T fresh squeezed lime juice
- 2 tsp sugar
- 3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat.
In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Creamy Tomatillo Dressing
- 1 packet Hidden Valley Ranch salad dressing mix
- 1 c. mayonnaise
- 1 c. milk
- 2-3 tomatillos, remove husk, cut in 1/2
- 1 bunch of fresh cilantro (cut off most of stems)
- 1 generous tsp of minced garlic
- juice of 1 lime (I use two!)
- 1 jalapeno (I’m a wimp so I remove the seeds, leave them in if you like it SPICY!)
Throw it all in the blender and BLEND! Refrigerate.
And there ya go. Fair amount of work involved here…..but soooooooooooooooooo worth it when you taste it! (Of course you can just run to your closest Cafe Rio if you’re impatient…and lucky enough to have one close by!!)