Cafe Rio Barbacoa Pork

We made this last night for dinner at Mom and Dad's. It turned out really well and it really tasted exactly like cafe rio's babacoa pork. As I promised Jeff, and he will now agree, this recipe will change your life.

Cafe Rio Pulled Pork Salad/ Burritos

Pulled Pork

3-4 lb. Pork Butt or Shoulder Roast

2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)

1 15 ounce can tomato sauce

2 1/2 cups brown sugar

(Alternate—-Mix El pato, tomato sauce and brown sugar. Pour a cup of sauce in bottom of crock pot. Lay roast on top of sauce. Pour remaining sauce on top. Cool for 6-8 hours on low. Shred and enjoy!) 

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice

2 cups white rice

4 cups chicken broth

½ bunch cilantro, chopped

½ tsp. salt

2 limes, juiced

1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing

1 envelope Buttermilk ranch dressing

1 cup milk

1 cup mayonnaise

1/2 bunch cilantro,

2 large tomatillos, or 4 small, chopped

2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients

8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor

1 cup colby jack cheese

crisp lettuce, shredded or finely chooped

1 can black beans, warmed

Salsa

Tortilla strips

To assemble:

Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.

Serves 8.