Thursday, May 7, 2009

Cafe Rio's Pork Barbacoa Salad



Some people would argue that Cafe Rio is not real Mexican food. Well, I think it comes very close to the idea of it all. It was started in St. George, UT and has been a growing sensation. This recipe is simply an imitation and it does not replace the original genius. This post is specifically for the Pork Barbacoa and the salad process. Since everything is the same for most of the salads, we like to change it up and make the Fire Grilled Chicken and Fire Grilled Steak salads by simply grilling and seasoning (with dry Cholua) chicken and/or Carne Asada steak and cutting into strips. This is another fast and easy way to have a good Cafe Rio salad if you chose not to do pork that day.
*
There are a lot of imitation Cafe Rio pork recipes out there. To me, they seem to be a whole day process and can also be intense with directions. This pork recipe was given to me by sister that she has been making for years now. She has not only cut the time in half but the process in general. The best part is, when I compare it to the all day processed pork, it tastes as good if not better.
Thank You Angie Lopez!

Place (defrosted) boneless pork roast into slow cooker and fill with water until only the top it showing. Cover with lid and slow Cook pork roast on high for approximately 3 hours.

To check if it is ready to shred, stab with fork and twist to see if pork will fall apart. Pork can still be a little pink. Drain water.

Shred your pork (You may have more water to drain as you go). If you find that it is difficult but the pork is done, I have thrown large chunks in my food processor and it shreds it just right
(as shown here).

Set slow cooker on low (warm) and add the following ingredients:

12-16 oz of Coke
1-2 bottles of Taco Sauce
1 cup of brown sugar
1-2 Tablespoons of Cumin

*The ranges on these measurements suggest that I add a little more depending on how it tastes.
*
Mix and keep on warm until ready to eat.
This will be Layer # 2.


Layer # 1 - The Tortilla.
*
Pre-heat Broiler.
Homemade Tortillas are best or get the kind that you can cook on a skillet.

After they are cooked, sprinkle with cheese and set in individual foil cake pans or on a cookie sheet. The broiler will melt and cook them very fast. So have your other ingredients ready!


Layer #3-Special Rice
Click here to get this recipe


Layer # 4 -Brazilian Black Beans
Click here for this Recipe
*
Top layers with Hearts of Romaine Lettuce


Don't forget the special dressing
Click here for recipe


Additional toppings consist of tortilla strips, cheese, pico de gallo, and cilantro. A side of guacamole and a lime wedge can be a great addition too.


*
What is your favorite Cafe Rio Dish?
Print Friendly and PDF

1 comment:

Alison said...

Wow, I am so excited to get these recipes.

Online Cooking Classes

Online Cooking Classes
Click here for more information