Tuesday, October 4, 2011

Cafe Rio Sweet Pork Barbacoa & Cilantro Lime Rice

A few weeks ago, I finally decided to see what all the hype was about Cafe Rio Mexican Cafe.  I ordered two tacos (chicken and sweet pork barbacoa)....and I couldn't get over how delicious the pork was.  I secretly wished I had ordered two of the sweet pork barbacoa instead of getting the chicken.  


I decided to search for a copy cat recipe...and stumbled upon Favorite Family Recipes. Her recipe definitely did not disappoint...however next time I will try this recipe from Frieda Loves Bread, which follows Favorite Family's Recipe...but cuts down on the amount of sugar added.  I also decided to try the Cilantro Lime Rice recipe and enjoyed it as well.  


For more recipes to complete this "Cafe Rio" meal (black beans, guacamole, ranch dressing, homemade tortilla strips)...please visit Favorite Family Recipes Blog....I only had time to make these two recipes, but hope to make the complete meal in the near future.





SWEET PORK BARBACOA:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1oz) can red enchilada sauce 
1 c. brown sugar


Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.



In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!





CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.