If you don’t have the option to visit Cafe Rio in person (like me) then this copycat recipe is the way to go! It is so sweet and tender you will think it is the real deal! If you need a crowd pleasing dish… this is your answer.
My cousin Eva introduced me to this recipe. Not only is it beautiful on your plate, but the taste just far exceeds your expectations. Truthfully. This is amazing stuff folks! You will be blown away on the first bite. The pork is sweet and just melts in your mouth. The added flavor of the cilantro lime rice and zesty flavored beans compliments the sweetness perfectly. You cannnot have one without the other. Really. You want all the elements for a perfect balance.
You’ll need to start out by marinating your pork. I like to do it over night, but if you’re pressed for time, a few hours will do. When you remove the pork from the marinade place it in your slow cooker. You’ll need to give sufficient time for the meat to tenderize so plan accordingly. My pork usually takes about 7 hours to get to that point where I can shred it easily. Then you return it back to the slow cooker for a couple more hours. This is when you’ll start to prepare all your toppings- chopping tomato, cilantro, onion, making the beans and last the rice. I also love to make homemade tortilla strips to add too. The salty crunch is a nice taste against the sweet pork. Just take your pizza cutter and slice strips off some soft corn tortillas. Then fry the strips in 2 tablespoons oil and sprinkle salt. Easy! Try not to eat too many as you go, they’re addicting. When everything is finished and you’re ready to eat just leave it open for your guests to make their own burritos. Be sure to buy the large flour tortillas or if you want GF style just fry up some corn tortillas and immediately create your burrito for a warm crunchy version. You’ll be so happy with the results, I promise! You just can’t go wrong by serving this meal.
Adapted from Favorite Family Recipes
Ingredients
- 2 lbs pork roast (I always ask to have the bone removed)
- 3 cans coca cola (not diet)
- 1 1/4 C brown sugar, divided
- garlic salt
- 1 can diced green chilies
- 1 10 oz can medium spiciness red enchilada sauce
- 1 C uncooked white rice
- 4 cloves minced garlic, divided
- fresh lime juice
- 2 t sugar
- 2 bunches of cilantro
- 1 C chicken broth
- 1 tsp butter
- 2 cans black beans, rinsed and drained
- 1 C tomato juice
- 2 tsp cumin
- Lg flour tortillas or GF corn tortillas
- diced tomato, onion and cilantro (pico de gallo)
- 5 corn tortillas, cut into 1/2 inch strips
- shredded Mexican cheese (optional)
- sour cream (optional)
Instructions
- Place pork into large Ziplock bag and add 1 can coke and 1/4 C brown sugar. Place in refrigerator and marinade overnight or few hours.
- Remove pork from Ziplock and throw away marinade. Place pork into crock pot and add 1 can coke, 1/2 C water and sprinkle with garlic salt. Place on high for 6-7 hours or until it shreds easily.
- Shred pork and drain crock pot. In blender, combine 1 can coke, 1 can green chilies, enchilada sauce, and 1 C brown sugar. Pour on top of shredded pork and continue to cook on low for 2 more hours.
- Chop 1 large tomato, 1/2 yellow onion and 1 bunch cilantro to make your pico de gallo. Mix together and place in bowl. Place in refrigerator until ready to serve.
- Now make your tortilla strips. Using a pizza slicer, slice 1/2 in strips from soft corn tortillas and place in pan with 2 T oil. Once golden on one side, flip strips and continue to cook. Place on paper towel when done and sprinkle with salt. Repeat with other strips only sauteing single layer at a time adding oil to pan if you need to.
- Rinse and drain black beans and set aside. In nonstick skillet, add minced garlic, cumin and 2 T olive oil. Cook on medium heat until fragrant. Add beans, tomato juice and sprinkle with 1/2 tsp salt. Let simmer on low. Stir in 2 T fresh chopped cilantro right before serving.
- Now combine rice, chicken broth, 1 C water, 2 cloves mince garlic, 1 tsp lime juice and bring to a boil. Cover and cook until liquid is absorbed. Prepare 2 tsp sugar with 3 T fresh chopped cilantro in bowl. Pour on top of rice when done and fluff with fork.
- Garnish with pico de gallo, Mexican cheese, sour cream or additional cilantro
