One of my absolute favorite things about Utah is Café Rio.
For those of you that aren’t lucky enough to have one around… Let me just explain. Café Rio is the most amazing fast food restaurant that started in St. George Utah! No matter what time of the day you visit… they are going to be PACKED with people. You walk up to a bar style ordering station and tell the lovely people behind the counter if you want burritos, tacos, or in my case a salad.
They then continue down the line and add a number of delicious additional items like rice, beans, and meat. I’m a big fan of their sweet pork, so when I found the copycat recipe over at Real Mom Kitchen I had to test it out!
- 2 lb pork roast
- 2 cans of coke
- 1/4 cup water
- 1 can enchilada sauce
- 2 cloves minced garlic
- 1 small can diced green chilies
- 1-1/4 cup brown sugar
- Marinade your pork roast overnight with one and a half cans of coke mixed with 1/4 cup brown sugar.
- In the morning drain the liquid and put the pork into a slow cooker. Cover with the 1 can of coke and water. Cook on low for 8 hours, or until tender. Shred your meat and return to your cleaned out slow cooker.
- Toss the reaming 1/2 can of coke, enchilada sauce, garlic cloves, green chilies, and 1 cup of brown sugar into a blender. Pour over your shredded meat and cook an additional two hours.
Recipe adapted from Real Mom Kitchen
Serve in a burrito. Or over lettuce, rice, and beans.
Whichever way you decide to eat it, I’m sure you won’t be disappointed!
The best part about this dish is that you can FREEZE it!
FREEZER INSTRUCTIONS: Once everything is cooked, divide it into gallon sized bags. Label and freeze.
To reheat, simply warm up stove top.