Sunday, February 6, 2011

Cafe Rio Pork

In Salt Lake there is an addicting restaurant called Cafe Rio... I used to go there at least monthly... the most delicious thing on their menu that many people have tried to duplicate is their sweet pork salad and/or burrito... it is so tasty. So my mom and her sister and other women they know tried to duplicate what we all love at Cafe Rio and this is the recipe they came up with... and it tastes pretty darn close if you ask me...

3-4 lb pork roast (it must be thawed, the night before you cook it rub the roast with a mixture of about a 1/4 cup brown sugar and a tbsp of Cumin)
1 small-medium sized bottle of mild salsa (Pace works great)
1 cup of brown sugar
1/2 small can of chicken broth
and a small can of cream of mushroom soup (my friend taught me this trick, it thickens the sauce a bit)

Place the roast in your crock pot, dump all this stuff in there with it, close the lid and cook on high all day... for a smaller roast do 6-8 hours, and for a larger one do 8-10.

When its all done shred the pork (you can either do this while its still in the crock pot or take out the roast and do it and stick the shredded pieces back in the sauce.)
Then you serve it on Tortillas... some good serving options are to serve with lettuce, rice, sweet corn, black beans, avacado, some extra salsa, sour cream and this special dressing (also a Cafe Rio copy cat) all wrapped together in the Tortilla or some just as sides...
DRESSING:
1 c. Mayo (I use light)
1 c. butter milk (or just regular with a little lemon juice in it mimics buttermilk)
1 packet Buttermilk Ranch Dressing mix
1 cup of cilantro
3 tomatillos peeled (I didn't have these so I just added some canned green chilles for extra flavor and it tasted fine)
Squeeze the juice of half a lime
and a pinch of cayeene pepper if you want some kick (which I don't)
Throw all this into your food processor or into a blender and it will seem runny... but after you refrigerate it for a bit it thickens up nicely... and there you have it... this is TOTALLY worth making, it goes so well with the pork.
This is one of our favorite meals and it feeds us dinner for about 3 days and we never get sick of it.  ENJOY!