Oh how I wish there was a Cafe Rio near us. Unfortunately the closest one is in Virginia. When we lived in Utah we ate lunch/dinner there about twice a week, which is probably why Stephen has been nagging me to make Cafe Rio style shredded pork for months (we crave it, all of the time). I’m not sure why I am just now getting around to it (it is incredibly easy to make), but finally this morning I tossed everything in the Crock-Pot and let it go to work. 8 hours later, it turned into that sweet and spicy goodness pictured above. We buttered a pan and heated some flour tortillas in them, piled some pork on them and then topped them off with cheese, lettuce, tomatoes and sour cream. Yum!
Spicy Shredded Pork
½ of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
¾ c. brown sugar
¼ c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.