Tuesday, May 11, 2010

Cafe Rio Sweet Pork

It's my wonderful little sister Kallie guest chefing again! She's days away from delivering her 2nd baby but is whipping up masterpieces in the kitchen to share with us! Hope these mexican food dishes chuck you into labor K, and you have little baby Brooks before the 21st!

(My pictures are not the best, but you get the idea)

I found this amazing Cafe Rio Sweet Pork recipe with all the sides at Favorite Family Recipes. We tried it for our Mother's Day dinner and everyone LOVED it! My hubby told me several times with a huge smile that it was exactly like the real thing. Even my 2 year old said it was really good.

It's a little time consuming but worth it. You could make everything the day before and warm it up to serve and it would be fantastic. I personally liked the rice better the second day because it wasn't as sticky. The beans have a lot of juice so serve them with a slotted spoon. We used the Costco uncooked flour tortillas to serve everything in. It was great as a burrito or salad! Enjoy!

sweet pork:
2 pounds pork (we use boneless pork roast)
3 cans Coke (36oz.) (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (medium spiciness)
1 c. brown sugar

1. Put the pork in a heavy duty ziploc bag to marinade. Add 1 ½ cans of coke (18oz.) and 1/4 c. of brown sugar. Marinade for a few hours or overnight.

2. 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. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
for the sauce (burritos):
1 small can diced chilies
1 7 oz. can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

cilantro-lime rice:
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

black beans:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

your guest chef,

1 comment:

  1. I wish I was there for you to cook for me on Mother's Day too....sigh.