After years of hearing about Cafe Rio, I finally was on the hunt for a "copycat" recipe. I love these. Take your favorite dish from your favorite restaurant and there is almost always someone who has done the time and trials and errors to copy it. Fabulous.
And I found it. Now, I have nothing to compare it to since I have never had the real thing. But I must say...This. Is. Divine. Of course, I did a few things different than the recipe I found. Its still amazing. It has become our favorite thing here. Perfect for crowds too!
So, this recipe is for the pork. To make a salad (which is the way I do it), top lettuce with the pork, rice, beans, cilantro lime ranch dressing (all recipes listed below) and any other toppings you see fit.
To make the burrito, we fill our flour tortillas with the pork, lettuce, beans, rice and cilantro lime ranch dressing.
But honestly, if you are looking for just a good ol pulled pork sandwich, this is it. (I top the pork with the kicked up cilantro lime ranch dressing)
2-3 lbs pork (we use boneless pork shoulder)
1 1/2-2 cans Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1 c. brown sugar
Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 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 with a fork. 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. Put shredded pork and sauce in crock pot and cook on low for 2 hours.
No comments:
Post a Comment