Dear Sweet Pork, oh how I love you. I loved you enough to eat you for breakfast, lunch, and dinner in the same day. Should I be admitting that? I had a salad with it, and I made a burrito with it. Then I made the same meal again the next week which we never do in our foodie home. That's how much I liked it. The second time I made it using homemade enchilada sauce which made it even more fabulous! I really adore Cafe Rio, but I don't live close enough to get any. Now I feel like I can bring Cafe Rio home anytime I want, and I have. : )
Cafe Rio's Sweet Pork
2 pounds pork (boneless pork rib meat works great)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (or use homemade - half the recipe of the Quick Enchilada Sauce for the Sweet Pork)
1 c. brown sugar
1. Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate for a few hours or overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Recipe Source: Favorite Family Recipes
This is how we like to eat our Cafe Rio Sweet Pork:
In the tortilla:
Mexican Mix Cheese
To the side:
Pico de Gallo
Linked to: Hunk of Meat Mondays, Potluck Sunday