Wednesday, April 13, 2011

Pork Barbacoa aka Cafe Rio pork

Barbacoa Pork Taco Salad

Pork Barbacoa

4 lb Pork Roast
8 oz Salsa
3 cans Coke (DON’T use diet soda)
2 Cups Brown Sugar
20 oz. Enchilada Sauce
1 can Diced Green Chiles

In a large Ziploc bag, pour 1 1/2 cans of coke and 1/2 c. brown sugar and put in roast.  Let marinade overnight or for a few hours.  Pour all into a slow cooker.  Combine remaining ingredients and pour into slow cooker.  Cook on high for 4 hours or low for 8 hours.  Remove pork and cut into 5 sections.  Continue cooking on high for 2 more hours.  Take pork out (again) and shred.  Let cook for 1 more hour.
(I didn't make the black beans but here is a recipe if you like them)
Black Beans:
2 Tbsp Olive Oil
2 Garlic Cloves
1 tsp Cumin
1 cans Black Beans, drained and rinsed
1 can Tomato Paste
1 Cup Water
½ tsp Salt
2 Tbsp Fresh Cilantro

Combine all ingredients and cook in a saucepan until beans are soft.

Lime Cilantro Rice:
4 Cups Water
2 chicken Boulion Cubes
¼ Cup Lime Juice
4 tsp minced Garlic or 1 tsp Dried Minced Garlic
1/3 Cup fresh Cilantro
1 can Diced Green Chillies
¾ tsp Salt
1 Tbsp Butter
½ Onion, chopped (optional)
4 Cups Instant Rice
Put water, bouillon, butter and rice in a pan.  Cook until rice is soft.  In a food processor, combine cilantro, chilies, lime juice,salt, and garlic.  When rice is done, add cilantro mix and let simmer for a few minutes.  Enjoy!

Tomatillo Ranch Dressing:

1 dry Ranch Dressing Packet
1 Cup Buttermilk
1 Cup Mayonnaise or Sour Cream
3 Tomatillos
½ Cup fresh Cilantro
2 Garlic Cloves, minced
1 Tbsp Lime Juice
Red Cayenne pepper to taste (if you don't like it spicy, it tastes great without the pepper)
Combine all ingredients in a food processor and puree until smooth.

Crunchy Tortilla Strips
1 pkg. corn tortillas
Oil or Shortening for frying
Put the oil in a pan and heat.  Make sure there's about 1 inch oil.  Cut the tortillas into strips.  When oil is heated (place a few drops of water in it and if it sizzles, it's hot enough) put strips in oil.  Let cook until golden and crispy.  Let drain on paper towels before serving.  Sprinkle with salt.
These are also good to do as homemade tortilla chips .  Cut into whatever size or shape you want, and cook.  Serve with salsa and viola!  Homemade chips!!

Serve with leafy lettuce (not iceberg) and you an either shred your tortilla or, if you have big tortillas, make a bowl out if it.  Layer rice, beans (if you like) lettuce, dressing, pork, and crunchy strips.  Enjoy!
This may not be the exact recipe or taste exactly like Cafe Rio, but it helps to curb the craving.  Not to mention, it costs the same to make this as it would for 2 people to eat there, and this will serve at least 5.  And the leftover pork would be awesome on sandwhiches!!!

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