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.

Cafe Rio Pork
Cafe Rio Pork

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs pork (we used pork loin)

  • 1

    cup Dr. Pepper

  • 1/4

    cup water

  • 1

    tsp garlic powder

  • 1

    tsp salt

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: