Cafe Rio Sweet Pork

This recipe is from Real Mom Kitchen. When I make it, I put half in the fridge and half in the freezer. It lasts us for days.  We make quesadillas, burritos and tacos with it.

Pork Roast: marinade over night in a can of coke. (Not diet)

Put it in a crock pot with coke in the morning and cook until very tender (about 8 hours on low). Drain off any liquid after cooking.

Add:
1 can enchilada sauce (red)
2 cloves minced garlic
1 small can diced chilies
1 c. brown sugar
Cook for 30 minutes to 1 hour.

Ribs

Lindsay Walden
Pork baby back ribs
1/3 cup mustard
1/3 cup apple cider vinegar
Seasoned Salt
Pepper
Masterpiece Barbeque Sauce

Set ribs out the night before. In small bowl, mix mustard, and vinegar. On cookie sheet covered with foil, place ribs and brush ribs with mixture. Pour seasoned salt and pepper over them. Cover completely with foil. Bake at 300˚F for 3-3 ½ hours. Then uncover and brush with Masterpiece Barbeque Sauce. Bake for about 10-15 minutes more. Then for the last 5 minutes, turn on broiler to sear it.

Authentic Tacos

Lindsay Walden
You may have to go to a Mexican grocery store to find all of the spices. This is a really pricey meal. If you make it with friends, you’ll need to increase the meat and pineapple. Everything else should be fine. We usually chip in with several friends to make this.

Meat Marinade:
¼ cup granulated garlic
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon guajillo chili powder
1 teaspoon black pepper
1 pinch of salt
2 cups orange juice
1 ½ tablespoons achiota paste
2 lbs boneless pork loin thinly sliced
Toppings:
1 pineapple
12 corn tortillas
1 white, sweet onion
Cilantro
5-7 limes
Chips

For Guacamole:
2.2 lbs Tomatillos
7-10 avocadoes
1 large, sweet, white onion, chopped finely (We don’t always use all of it.)
10 serranos chilies
1-5 garlic cloves
Cilantro
Salt
Milk, until consistency looks good
Mix all spices together in extra large bowl. Slice pork loin into strips Place pork loin strips in extra large bowl, cover with foil, and marinate overnight. A couple of hours before you’re ready to eat do the rest of the preparation. You will need 2-3 people helping you.
Slice pineapple in strips and grill until blackened. Then place on a plate. Chop onions finely and place in a small bowl. Chop cilantro and place in a small bowl. Chop limes in eighths and place in a bowl.
The last preparation you do is the tortillas, meat, and guacamole. Warm up tortillas in a pan with a little bit of olive oil. Grill meat and cut up into bite-size pieces when done. Place on a plate. Make guacamole and place in a bowl. To make, blend / puree all ingredients together.
To assemble:
Place tortilla on plate. Then add a spoonful of meat, then a piece of pineapple, then onions, then guacamole, then cilantro, and then squeeze lime juice over that. Roll up and enjoy!! We like to eat chips with the guacamole as well. It’s really good!!

Pulled Pork

Karla Ward
This is so easy I'm embarrassed for you to know how little effort I put into Tatum's baptism luncheon!

One 4 pound pork shoulder roast
Garlic salt
Black pepper
Water
Barbeque sauce

If you can't find a shoulder roast, use another cut. The most important thing is cooking time, not so much the cut of the meat. Rub the meat all over with a mixture of garlic salt and black pepper. Put in a crock pot and add about 1 cup of water. Turn on low early in the morning and leave all day long (the meat should cook for at least 10 hours, 12 is better; you can even put it in before you go to bed the night before.) Shred it with a couple of forks and mix it with the barbeque sauce of your choice. Leave it in the crock pot on warm and serve with hamburger buns. Voila!