Cafe Rio Pork
I couldn't find the exact recipe I used on the internet, but this one looks like it will work. The only difference is that the recipe I used before suggested to cook the pork in only water (enough to cover half the loin) for the first 6 hours, then drain all water, shred, and add all other ingredients. You might want to do that if you don't want to pour out some of the Dr. Pepper. But, I think this way would work too. Oh, and my recipe added more Dr. Pepper (probably because there was no water to make it runnier) it called for a whole can. Oh, geeze, mind also called for cayenne, you may want to add that if you want it spicier. So, I guess this is definitely different from mine, but honestly, will probably be just as good if not better.
- 2 lbs pork (we used pork loin)
- 1 cup Dr. Pepper
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp salt
Add all ingredients to slow cooker. Let cook on low for about 8 hours, then shred pork. (You may also want to drain some of the liquid, depending on how runny you want it). Then add the following to the cooked pork:
-3/4 cup packed brown sugar
-1/4 tsp ground pepper
-1 (4 oz) can mild diced green chilis
-2/3 c salsa verde (green chili sauce) - we used La Victoria's Chunky Medium Salsa Verde
-garlic powder and salt to taste
That's for the pork. Now, these measurements are guesstimates :). I originally put 1 cup of brown sugar in, but then I'm thinking the recipe I read maybe didn't intend for people to assume that brown sugar should be packed cause it recommended 2 cups. So I had to adjust for that, but the above is about right proportionately.