"The belly rules the mind."--Spanish Proverb

Cafe Rio’s Sweet Barbacoa Pork Recipe

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This recipe for Cafe Rio’s Sweet Barbacoa Pork, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Jensen

Category:
Category:

Ingredients:  
Ingredients:  
7-8 lbs. boneless pork butt or shoulder make a 3-4 lb pork roast if you are just doing your family
4 c. root beer
5 8oz cans tomato sauce
4 T. molasses or honey
3 tsp. minced garlic
½ tsp. salt
2 - 3 c. brown sugar
pepper to taste
4 tsp. cumin

Directions:
Directions:
Instructions
Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water. In the morning remove the roast from the crock-pot and pull apart with fork, removing fat. Drain all the water in the crock-pot. Don't over shred the pork or it will turn mushy. This part can be done well in advance.

Add the rest of the ingredients to the crock-pot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crock-pot on low. Serve with a slotted spoon.

Traditionally this meat is served over a salad or in a burrito.

To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese

Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing.

Recipe Notes
Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.
This freezes well!

Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
6 hours

 

 

 

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