Here in our house we are big fans of Cafe Rio. I personally like the sweet pork, any way they serve it (salad, burrito, etc). I've tried a few different copy-cat recipes for the sweet pork, and finally found my favorite. I've made it many times, using it for salads or burritos. For our superbowl party I made the sweet pork for tacos. The blog I found that had this recipe also had the recipe for the rice, black beans and salad dressing. If you take the time to make it all, you'll have a Cafe Rio experience at home!
Depending on how you plan to serve this, you'll need a few other ingredients for assembly.
For Salad-
Tortillas (about 6 large)
Cheese
)Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (optional)
Tortilla Strips (can be found by the produce section at Smith's)
Parmesan cheese
Creamy Tomatillo Ranch (click
HERE)
Here is how to put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED). Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!
For Burritos- lay tortilla on bottom of aluminum pan, sprinkle some cheese on it. Add a little rice, beans and pork. Fold up like a burrito then sprinkle more cheese on top. Stick in oven on broil for about a minute, or until cheese is melted.
Cafe Rio Sweet Porkrecipe from favfamilyrecipes.com2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
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). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
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.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
CILANTRO-LIME RICE1 c. uncooked 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
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 BEANS2 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
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.
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