Monday, January 6, 2014

Cafe Rio sweet Pork Burritos

Photo from here

Here is my easy "cheater version" of Cafe Rio pork. The original knock off recipe requires you to marinate the pork overnight. Aint nobody got time for that!!! This keeps things easy.

In the oven at 400 degrees bake:
salt and peppered 4 pounds of pork roast
2 chopped garlic cloves
Enough coke to almost cover the roasts in a 9x13 (probably 2-3 cans)

Bake for 3-4 hours or until pork starts to shred easily with a fork

Remove roasts and discard liquid.

Shred pork and put back in 9x13.

Make this sauce:
In a blender or with a hand blender combine:
2 cups brown sugar
2 cups of coke
2 cans of green chiles
21 ounces of red enchilada sauce ( 1 1/2 small cans)

Cover shredded pork with sauce and bake at 350 for 2 more hours.
Serve with Cafe Rio rice, Cilantro ranch dressing, lettuce, cheese, black beans, or any other burrito toppings you like! (see recipes below)

I always side this with pioneer womans salsa, guac, and chips!

Cilantro Lime Rice (from here)
1 cup uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups water (or chicken broth – leave out bouillon)
2 tsp chicken bouillon granules (or 2 bouillon cubes)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat. In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cilantro Ranch Dressing:
1 hidden valley ranch packet
1 cup mayo
1 cup buttermilk
1 bunch cilantro
1 jalepeno (remove seeds)
blend in blender and serve!

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