Cafe Rio Pork Recipes
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.
CAFE RIO PULLED PORK
Make and share this Cafe Rio Pulled Pork recipe from Food.com.
Provided by hspeer
Categories Lunch/Snacks
Time 9h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Night before mix first 4 dry ingredients and rub on roast. Cook in crock pot on low over night.
- Next morning add next 4 ingredients. Keep on low until ready to serve. Exact time is not needed, Fat from pork will do for liquid element for overnight cooking.
- 1 hour before serving, shred with 2 forks by placing the forks in the pork back to back and then pulling in opposite directions. Repeat until fully shredded. ADD 1 cup of brown sugar.
- Use on salads, tacos or burritos.
Nutrition Facts : Calories 278.6, Fat 5.2, SaturatedFat 1.5, Cholesterol 91.3, Sodium 342.1, Carbohydrate 26.9, Fiber 0.5, Sugar 22.5, Protein 30.4
CAFE RIO PORK
Make and share this Cafe Rio Pork recipe from Food.com.
Provided by Chef Lindsay
Categories Mexican
Time 7h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Roast in crock pot for 5-6 hours.
- Shred meat.
- Cook one more hour.
- Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).
Nutrition Facts : Calories 830.1, Fat 39.9, SaturatedFat 13.8, Cholesterol 170.1, Sodium 644.8, Carbohydrate 59.3, Fiber 1.4, Sugar 56, Protein 57.8
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.
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- Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 cup of brown sugar. Marinate for a few hours or overnight.
- Drain marinade and 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. .
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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.
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Season. Season all sides of pork generously with garlic salt. Cook. Lay the roast fat side down in the slow cooker and pour the water and part of the root beer in the bottom. Cover and cook on low for 6 hours. Make the Sauce. In a blender, puree remaining root beer, brown sugar, enchilada sauce, green chilies, and chili powder.
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Sprinkle the garlic salt and salt and pepper over the meat and cook on high for 6 hours. 2. Next remove the meat from the crockpot and put in a bowl and shred the meat. Dump all the liquid in the crockpot. 3. Grab a blender and add 8 oz coke, green chilies, red enchilada sauce and brown sugar. Blend for 20 seconds.
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Drain marinade. Put pork, 1/2 can of coke, water and garlic salt in slow cooker. Set to high and cook for about 3 - 4 hours, or until pork shreds easily, but don't let it get TOO dry. Alternately set slow cooker to low and cook for 8 hours. Remove pork from slow cooker and drain any liquid left in the pot. Shred pork.
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#course #cuisine #preparation #5-ingredients-or-less #main-dish #mexican #easy #oamc-freezer-make-ahead
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