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!

Ingredients:
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.

Asian Pork Tenderloin

*Taken from an episode of Emril on the Food Network

Ingredients

• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup coarsely chopped green onions
• 1/4 cup coarsely chopped shallots
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons coarsely chopped fresh ginger
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons Emeril's Asian Essence
• 2 tablespoons chopped garlic
• 1 tablespoon sesame oil
• 1 tablespoon crushed red pepper
• 2 pork tenderloins (about 2 pounds total)
• Sesame Snow Peas, recipe follows

Directions

1. Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
2. Preheat the oven to 400 degrees F.
3. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.