Monday, April 14, 2008
Cafe Rio's Pork Barbacoa
I do like variety when I eat out, but when I find something I really love I can't help but get it every time I go. Thats what happened when I had Cafe Rio's Pork Barbacoa Burrito (enchilada style) . Its all I ordered there and I started to crave it when not there. I've tried other places, but what ever Cafe Rio did for their barbacoa it hooked me. I poked around for copy cat recipes, but never tried making my own. Now with miles between us, I got serious, did my research and the results were AWESOME! Seriously tasty!!! Now Boz and I will have to master Brick Oven Root Beer and we'll be set. So, here's what we did for the pork (a combination from online sources I found, and my own tweaking)
2 lbs pork (we used pork loin)
1 cup Dr. Pepper
1/4 cup water
1 tsp garlic powder
1 tsp salt
Add all ingredients to slow cooker. Let cook on low for about 8 hours, then shred pork. (You may also want to drain some of the liquid, depending on how runny you want it). Then add the following to the cooked pork:
3/4 cup packed brown sugar
1/4 tsp ground pepper
1 (4 oz) can mild diced green chilis
2/3 c salsa verde (green chili sauce) - we used La Victoria's Chunky Medium Salsa Verde
garlic powder and salt to taste
That's for the pork. Now, these measurements are guesstimates :). I originally put 1 cup of brown sugar in, but then I'm thinking the recipe I read maybe didn't intend for people to assume that brown sugar should be packed cause it recommended 2 cups. So I had to adjust for that, but the above is about right proportionately.
To fill the burrito:
Black Beans (or whatever kind you like)- we cooked our beans with some sugar, salt, and onion powder (more due to lack of dehydrated onions on hand). Measure about 1 cup of beans before cooking or use 2 cans of black beans for that much pork.
Rice - We threw some chicken bouillon, lemon juice, and fresh cilantro in with the rice in the rice cooker before cooking.
Monterey Jack Cheese and more of the Salsa Verde
First, preheat oven to 350, lightly grease a 9x13 pan and put a thin layer of salsa verde on the bottom of the pan. Fill tortillas (we used the partially cooked ones from Costco) with pork, rice, beans, cheese, and a little bit of salsa verde (or whatever sauce you want). Close and put seam side down into the pan. When finished, top burritos with salsa verde and cheese for enchilada style...mmm.
We used a little over a third of the pork and made 4 good sized burritos, so I imagine you could make 10-12 burritos with 2 lbs of pork.
Fresh Salsa - Tomato, onion, jalapeño, cilantro, lemon/lime juice, salt, and garlic powder
Orange Slices - of which Elyette ate almost all 4 oranges worth. If there's gonna be a garnish it better be tasty!