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This Little Piggy! Sweet Pork Tacos

10 March 2010


One of the saddest thing about graduating from college and moving was leaving all of our favorite restaurants.  The one I miss the most is Cafe Rio.   Let me just explain, all restaurants that make custom burritos and tacos are not created equal.  not. at. all.  And let me let you in on a secret for those that live close enough to go to a Cafe Rio...  The desserts are  REAL GOOD too. (p.s. Anyone have a great recipe for Tres Leches or Chocolate Flan? please link up baby!)

For those of you that have never been there, it is a restaurant the builds your customized burrito, enchilada, taco, salad or what not with a few different choices, like homemade tortillas, pork, chicken, beef, beans, rice you get the picture.

Well my friend Lew was kind enough to share with me her copycat recipe, and has given me permission to share it... Thanks Lew!  You too, will want to thank her too when you try it!

Sweet  Pork Tacos
Serves 6 to 8 adults

3 - 4 lb Pork Roast
1 (8 oz) bottle Taco Sauce
1 Tbsp Cumin
1 cup light brown sugar
1 can coke (I used Pepsi)

Soft Shell Tortillas

Put Roast in crock post and fill with water to cover half of roast.  Cook 8 hours, once the meat is falling apart, drain out the water and shred the meat with two forks.

Add all of the other ingredients and cook on low for a couple more of hours (or longer)

Lime Rice
in a rice cooker add:

1 c rice 
1 1/2 c chicken broth 
juice from one lime
some cilantro

Cook and serve with meal

Sides
serve with these tacos:
Heat some canned black beans with a few shakes of garlic salt and onion powder.
Guacamole
Salsa
Lettuce 
Sour cream
Cheese
Serve on soft, warm tortillas, (you can melt cheese on these too if desired)



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8 comments:

Emily {Frilly Details} March 10, 2010 at 7:55 AM  

Oh.... Cafe Rio is my FAVORITE!!!! Their baracoa salads are to die for!!

Sadly, here in Kansas we don't have any :(

Lara March 10, 2010 at 3:59 PM  

These look SO yummy! Thanks for sharing!
I just wanted to let you know I highlighted you today on my blog - www.adailypostforyou.blogspot.com. Check it out and be sure to grab a featured button!

Thanks,
Lara at A Daily Post

Remodelaholic March 10, 2010 at 4:12 PM  

Michelle- I cooked mine high because I wanted to make sure it was done by the time I needed it.

My friend suggested cooking it on low. So I guess it depends on how long you have to cook it, and how hot your crock-pot gets. Sorry that answer is so vague!

Katie March 10, 2010 at 10:45 PM  

I don't know how to link so I'll just post a recipe on the comments. :) I LOVE LOVE LOVE LOVE LOVE (get the picture?) Cafe Rio and always have sweet pork frozen in 1 lb portions in my freezer for our go to quick dinners. Here's the recipe I use:
Place the following ingredients in crock pot and cook all day:
3 lbs pork roast (butt or shoulder)
1 tsp oregano
1 tsp. salt
1 tsp. garlic powder
1 Cup worcestershire sauce
1 tsp. ginger
1 tsp. chili powder
2 Tbsp. diced onion (dehydrated)

One hour before serving, shred the pork and drain off juices (I don't throw out the juice-- I end up adding most of it back to the meat)
Add: 2 cups enchilada sauce
1 1/4 cup brown sugar

And if you want to make it a salad instead here is the recipe for a dressing TO DIE FOR:

Creamy Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Dressing mix.
1 Cup Buttermilk
1 Cup Mayonnaise
1-2 tomatillos
½-1 clove of garlic minced
½- 1/3 bunch of chopped cilantro
½ tsp lime juice
½ -1 small jalapeño, seeds removed.
Blend in blender; add mayo to thicken to desired consistency.

Thelittlebrownhouse.us March 10, 2010 at 11:08 PM  

Wow that looks so good - and lime rice-I may have to try that! Thanks so much for hosting!

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