Cafe Rio Shredded Pork Salad
- 3 ½ to 4 lb. Pork Roast (mine was almost 3 lbs)
- 2 Tbs Brown sugar
- 1 to 1 ½ tsp cayenne pepper
- 2 tsp cumin
- 1 tsp salt
- 1 can coke
- 1 cup chicken broth
- 2 cloves garlic, minced (I used garlic powder, about 1-2 t)
- 1 small onion, chopped
About an hour before serving, shred roast and add:
1 cup brown sugar (1/3-1/2 was plenty for mine)
Serve this over shredded lettuce and crunched up tortilla chips and top with beans, pork, ranch dressing, cheese. Also great on rolls or tortillas.
I haven't been to Cafe Rio but this sounded so good. I found it on someone's blog. It is delicious and addictive. I did cook it all night but I decided only to cook it a few hours the next day because I was afraid it would dry out or something with all that cooking time. You can definitely cook it same-day with no problem, if you start in the a.m. Very good. Lots of leftovers.
- pork loin 6-8 lbs (I use a boneless picnic roast, whatever that is)
- 2 cans-tomato sauce (8 oz. can)
- 2 cups brown sugar
- 2 cans-El Paso mexican red sauce (yellow can - 8 oz)
- 1 T. cumin
- 1/2 tsp minced garlic or one fresh clove
- 1/2 tsp salt
- 1/2 tsp pepper
- Place pork loin in a large crock pot with cumin,garlic, salt, pepper, and enough water to cover the pork.(You can cut the pork into large chunks to make it fit if neccesary.)
- Cover and cook on low for 8-10 hours (For faster cooking cover and cook on high for 5-6 hours)
- Drain liquid from the pork and shread. Add the brown sugar, tomato sauce, and El Paso sauce. Mix well. Add a little water if needed.Cover and cook on high for 1 1/2-2 hours to concentrate flavors. Stir occasionally.
Serve on corn/flour tortillas.
This recipe is excellent too. I would just say it is a saucier take on sweet pork. Both are winners.