While I was already doing a copy-cat tutorial today, and since I made Café Rio style sweet pork for dinner last night. I’m enjoying it again today for lunch, I thought I’d share my recipe with you. I just kind of combined a bunch of different recipes until I got what we like at my house.
First, you’ll want to cook your pork roast until it is very tender, so preferably in a crock pot. I like to put some garlic, chicken bouillon, cumin, and whatever other spices sound good into some water and pour that over the roast. The pork you see in the photo was actually a Boston butt pork roast. Mmmm, sounds so good, right? Well, despite the name, the thick layer of fat on one side makes for a pretty tender, delicious roast. After your pork roast cooks for at least 8 hours on low, shred.
Café Rio Pork:
Shredded Pork (see above paragraph—really, it doesn’t matter how big it is, but I normally use a 5-6 lb. roast)
1 can Dr. Pepper
1 c. brown sugar
1/2 c. white sugar
1 can green chilies
1 can red enchilada sauce, medium
1 tsp. dry mustard
3 cloves garlic
1-2 tsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper (more or less to taste)
Mix the above ingredients (not pork yet), pour over your shredded pork and mix. Let cook on low in crock pot for another 4-5 hours.
Serve with all the other greatness you’ll find at Café Rio, including Tomatillo Dressing. Here is one very similar to what I use, posted by my good friend Dezi on my family/friend food blog here. I just add a teaspoon of lime juice to mine!
ENJOY! And you will if you like the sweet pork at Café Rio. My hubby LOVES it. His brother was here for dinner last night and I didn’t even tell him what I made, but he took one bite and said, “Mmmm. This is good! It tastes like the sweet pork at Café Rio!”