Wednesday, January 2, 2013

Barbacoa Pork

Café Rio’s Sweet Barbacoa Pork
Source: The girl you ate everything (a mix between Sheri Denney and Martha McMullin’s recipes)
Serves 12-15 people
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
½ teaspoon salt
2 – 3 cups brown sugar
pepper to taste
4 teaspoons cumin
Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.
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.
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.
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)
Cilantro Lime Rice
Black or Pinto Beans
Chopped Romaine or green leaf lettuce
sprinkle tortilla strips on top
grated Parmesan cheese
Serve with sides of:
pico de gallo
fresh cilantro
fresh lime slices
Creamy Tomatillo Dressing

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