Cafe Rio Pork Recipes
CAFE RIO COPYCAT PORK BOWLS
Steps:
- In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1 cup brown sugar. Cook, covered, on low until heated through, about 2 hours., Serve pork in bowls over rice. If desired, add toppings.
Nutrition Facts : Calories 419 calories, Fat 22g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 560mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 37g protein.
CAFE RIO PORK
Got this recipe from someone who "claims" it is the recipe they use in the restaurant. I am not sure if it is, but it is definitely tasty!
Provided by ccbayly
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove Chilies from the can of adobo sauce.
- Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe.
- Discard Chilies or save for another recipe.
- Put all ingredients except pork in the blender. Blend until smooth.
- Pour over pork in crock pot.
- Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.
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- Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
- Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
- Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
- Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
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