Sunday, August 7, 2011

Cafe Rio Style Pork Barbacoa in the Crock Pot

We are lucky enough to live near Cafe Rio, which has to-die-for Pork Barbacoa.  We decided to try their pork recipe and make our own salads.  There are several copy cat recipes out there, most pretty good, some not so great.  But we played with all the recipes and found one we absolutely love!

Pork roast (about 2 lbs)
2 cups of root beer (don't do diet you need that sugar)
2 cans of tomato sauce (8 oz each)
2 TBSP honey
1 clove of garlic minced
10 cracks of fresh ground pepper
1 1/2 cups of brown sugar
2 tsp cumin
1/4 tsp salt

Coat the pork roast with salt and pepper and cook in water overnight on low for 8 hours.  Drain all the water from the roast when finished cooking  Shred the pork in fairly thick shreds (too small makes it mushy and you can always further shred later).
In a separate bowl mix all the ingredients together.  Note the salt and pepper go in the mix too, what you used above was separate.  Pour the liquid over the shredded pork and cook on low for 4 more hours.
*If you want to do it before work and need it to sit for 8 hours in the crock pot double the liquid amounts above.

Serve over cilantro-lime rice, beans, lettuce, and a tortilla shell.  Add cheese, guac, and pico de gallo for a salad.  Or serve inside shells with rice and beans as a burrito.

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