Cafe Rio’s Sweet Barbacoa Pork

By pknaub

Ingredients

• Yield: 12-15 servings
• 7-8 lbs. boneless pork butt or shoulder (make a 3-4 lb pork roast if you are just doing your family)
• 4 cups root beer
• 5 (8oz) cans tomato sauce
• 4 Tablespoons molasses or honey
• 3 teaspoons minced garlic
• 1/2 teaspoon salt
• 2 - 3 cups brown sugar
• pepper to taste
• 4 teaspoons cumin

Details

Servings 12

Preparation

Step 1

1.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 crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy.
2.Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon.
3.Traditionally this meat is served over a salad or in a burrito.
4.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
5.Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

Notes


Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Source: a mix between Martha McMullin's and Sheri Denney's recipes.