Wednesday, May 27, 2009

Cafe Rio Sweet Pork Recipe

Sweet Pork
Serves: 12
Difficulty: Easy
Prep time: 5 minutes
Cook time: 6-8 hours

• 4 lb pork shoulder roast (the more fatty the roast, the better)
• 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
• 2 Cups brown sugar
2 1/2 cups coke - I used Sprite and it turned out great so feel free to substitute
• Salt and pepper to taste
1/2 cup white sugar at the end!

1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
2. In a separate bowl, mix picante sauce and brown sugar and Wisk until sugar is mostly dissolved.
3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and brown sugar and also add the coke.
4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Add the 1/2 cup white sugar then mix, Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.
7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.
*you can freeze the meat.

Cilantro Ranch Dressing
• 1 package of Hidden Valley ® ranch dressing. (prepare according to directions)
• 3 Tbsp of prepared salsa Verde)
• cilantro (1/4 bunch)
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa Verde, garlic, lime juice and Tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Pico de Gallo
• 1 cup diced tomatoes (remove seeds)
• 1/3 cup diced red onion
• 1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
• 1 Tbsp minced garlic
• 2 limes juiced (about 1/3 Cup of lime juice)
• 1 Tbsp cilantro, plus extra for garnish
• Salt and pepper
Mix all ingredients in a bowl, and stir well. Chill.


Chris and Mari Spiker said...


Groverfam said...

I think this is going to be my birthday dinner

Sage Pierce said...

I'm making it Monday for my family, as we will all be together and it is my turn to cook. Thanks!