Description

A sweet fresh-mex style shredded pork for burrito’s or taco’s. This recipe is very close to the real Café Rio shredded barbacoa pork.

Ingredients

Roast Pork Ingredients:
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· 3-4 lbs pork roast or loin
· ½ onion
· 2 garlic cloves
· 2½ oz. Liquid Smoke
· Enough water, to cover the bottom of the pan.

· ¼ tsp oregano
· ¼ tsp cumin
· ½ tsp salt
· -or- 2 tsp Johnny’s Seasoning Salt (may be substituted for spices above)

Sweet “Barbacoa” Sauce Ingredients:
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· 1 can (14 oz.) enchilada sauce
· ¾ cup Coca-Cola Classic or Dr Pepper
· 1 cup brown sugar
· chopped onions and bell peppers (if desired)

Directions

Directions:

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1. Put the pork in a crock pot or large baking pan. Add water to cover the bottom of the pan (just enough to avoid burning the pork). Add seasonings listed for roast pork. Peel and cut the onion into several pieces, crush and add the garlic.

2. Cook pork in a crock pot on low all day, or on high for 3 to 4 hours. If baking, bake at 400 degrees for 2½ to 3 hours. When done, the pork should be tender enough to pull apart easily. Remove the onions and skim off excessive fat. Shred the pork and return it to the crock pot (or a suitable pan) for final simmering.

3. In a separate container mix the enchilada sauce, cola, and brown sugar. Add to the shredded pork mixing well (some chopped onions, and bell peppers may be added if desired). Simmer the sweet pork mixture for at least 1½ hours on high.

4. Burritos can be made with fresh tortillas, rice, beans, and chile sauce/salsa of your choice (and don’t forget the Pico on the side). The sweet pork will keep a few days if refrigerated (it can be made in advance, or any leftover can be refrigerated for a second meal). It also freezes well.