Cafe Rio Style Sweet Pork

This is my third version of Cafe Rio pork I have attempted, and do believe it is my favorite.  This one has a little bit more of a kick than the others, and heaven knows I like a kick!  

For the other components of the Cafe Rio meal, click here and start enjoying the goodness!

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours.  After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender.  (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours.  At this point the meat was so tender it practically shredded itself.

Recipe Source:  Heidikins

Cafe Rio Medium Sauce

Mmmm...this sauce is so good!  I have always been partial to the mild sauce on my burrito, but this one is so good made from home!  This one came to my attention through Family Favorite Recipes.

*This only makes enough for maybe 3 or 4 burritos....so plan accordingly!

1 small can diced chilies

1- 7 oz. can Salsa Verde (I used "Embasa" brand)
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance, just reheat before serving.

Cilantro Ranch Dressing, Version 2

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

Cilantro Lime Vinegarette

I think I have been converted.  I used to be a strict tomatillo ranch girl, but this stuff now has me addicted!  I have found a few different recipes for this, and this is the first one I tried.  I think it is spot-on and I don't need to try the others!  Thanks to Favorite Family Recipes for coming up with this yummy dressing!

2 tomatillos

1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cafe Rio Sweet Pork

Being outside of Utah offers many restaraunt choices...but not our favorite! We've had to adapt to not having Cafe Rio/Costa Vida and make our own every now and again, because eating some every time we go to Utah is not often enough! This recipe will always make me think of Ohio, though. Making this and eating it with our second family! I like making the whole 6 pounds and freezing off 2 or 3 meals for later, just throw back in the crock pot until heated through!

6 lbs. pork roast (you can use 3-2lb. roasts)

6-8 oz. salsa

1 can coke (12 oz.) If you like it sweeter, use Dr. Pepper

2 cups brown sugar

Place pork in a crock pot and fill the bottom of the crock pot with water. Cook on low for 8 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 1-2 hours on low. Shred pork with forks. Leave it on low until ready to serve.  Very good on salads, enchiladas, or tacos!

Cilantro Lime Rice

1 lb. long-grain rice (2-1/4 cups, not Minute rice)
1 bunch cilantro
Juice of two limes
4 cloves garlic
1 can diced green chiles

Chop garlic and cilantro. Heat 2 Tbsp. oil in a skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, stirring frequently. Put 4 cups water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cooking according to the cooker's directions. If you don't have a rice cooker, combine rice, water, and lime juice in a 3-quart pot and bring to a boil. Reduce heat and simmer until all the liquid is absorbed by the rice.

Cafe Rio Tomatillo Ranch Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
3 tomatillos (they look like green tomatoes)
2 cloves garlic
3/4 c. fresh cilantro
1/2 tsp. cayenne pepper

Blend all ingredients in the blender. Refrigerate.

Homemade Tortillas

5 cups flour
1/2 c. shortening
1 tsp. salt
1 1/2-2 cups hot water

Mix all ingredients in a large bowl. Put on floured board and knead. Pinch off pieces about 2" round and roll to 6-8". Cook in a dry heavy skillet or griddle. Cook on each side until the bubbles that form are brown. Push down large bubbles when turning for the last time.

Cafe Rio Chicken

5 lbs. boneless skinless chicken breasts
1 bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic

Mix all ingredients in crock pot, add chicken and coat with sauce. Cook on high 5-7 hours. Shred with fork, reserve some juice to pour over chicken.