Mexican Pork recipes

Cafe Rio Shredded Pork Salad

Night Before:

• 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

Mix together and rub on pork roast. Put in crock pot on low. Cook all night. Next morning, add:

• 1 can coke
• 1 cup chicken broth
  
• 2 cloves garlic, minced (I used garlic powder, about 1-2 t)
  
• 1 small onion, chopped

Keep cooking all day in crock pot on Low.

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 Barbacoa

• 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

1. 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.)
   
2. Cover and cook on low for 8-10 hours (For faster cooking cover and cook on high for 5-6 hours)
3. 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.