Cafe Rio is a fairly new Fresh Mex restaurant that features only the best food in town! If you live on the East Coast, your only exposure to this guilty pleasure can be found in Maryland and Virginia. But you who live in Colorado, California, Arizona, Utah, Idaho, Montana, Washington,and Nevada know what I'm talking about. Taste it once and you'll be back for more....and more and more.
There is a lot of delicious food on the East Coast but Mexican food - good Mexican food in general is not easy to find. And the Midwest? Please.
If you know of a fabulous Mexican food restaurant near you, please leave it's name and location as a comment so we can all enjoy! In the meantime, try out this recipe for Pulled Pork Barbacoa. Barbacoa may be a little misleading since this meat isn't steamed to tenderness. But still.
After searching high and low for the perfect recipe, we finally found it! We never post a recipe we haven't made and tried. It took some searching (thanks, Mom)- and finally some tweaking of a fairly decent one we found - to get this to you.
Pulled Pork Barbacoa
4 lb Pork roast
2 C Medium salsa
2 C Brown sugar
1½ C Dr. Pepper or Coke
½ T Cumin
1 can Diced green chiles (7 oz)
Cook roast in water and 1 t salt (to cover) for 4 hours over medium heat (use crock pot if desired). Remove roast and discard water, reserving 1 C of water. Cut roast into thirds and place in the bottom of the pan or crock pot. Mix the remaining ingredients together and pour over the roast. Add tap water to cover and cook over low hear Pour out water reserving about a cup in case the final pork is dry. Cut roast in thirds and put it back in the crock pot. Cook over low heat for 4 more hours. Using forks, shred pork (remove any fat and discard). Add pork back into the juice and add extra cumin to taste.
Use this pork in tacos, burritos, chimichangas, enchiladas, tostadas, and quesadillas. Or just slide it into a toasted bun and enjoy it! You won't be sorry. This is really good stuff!
If you prefer, you can roast this pork. To do this, pour the mixture over a raw roast, cover and bake at 325* for three to four hours.
There is a lot of delicious food on the East Coast but Mexican food - good Mexican food in general is not easy to find. And the Midwest? Please.
If you know of a fabulous Mexican food restaurant near you, please leave it's name and location as a comment so we can all enjoy! In the meantime, try out this recipe for Pulled Pork Barbacoa. Barbacoa may be a little misleading since this meat isn't steamed to tenderness. But still.
After searching high and low for the perfect recipe, we finally found it! We never post a recipe we haven't made and tried. It took some searching (thanks, Mom)- and finally some tweaking of a fairly decent one we found - to get this to you.
Pulled Pork Barbacoa
4 lb Pork roast
2 C Medium salsa
2 C Brown sugar
1½ C Dr. Pepper or Coke
½ T Cumin
1 can Diced green chiles (7 oz)
Cook roast in water and 1 t salt (to cover) for 4 hours over medium heat (use crock pot if desired). Remove roast and discard water, reserving 1 C of water. Cut roast into thirds and place in the bottom of the pan or crock pot. Mix the remaining ingredients together and pour over the roast. Add tap water to cover and cook over low hear Pour out water reserving about a cup in case the final pork is dry. Cut roast in thirds and put it back in the crock pot. Cook over low heat for 4 more hours. Using forks, shred pork (remove any fat and discard). Add pork back into the juice and add extra cumin to taste.
Use this pork in tacos, burritos, chimichangas, enchiladas, tostadas, and quesadillas. Or just slide it into a toasted bun and enjoy it! You won't be sorry. This is really good stuff!
If you prefer, you can roast this pork. To do this, pour the mixture over a raw roast, cover and bake at 325* for three to four hours.
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