I am obsessed with Cafe Rio. My kids are so tired of it, and I could eat it every single day. If you have never heard of Cafe Rio, consider yourself lucky. Because once you discover it, you will be obsessed like I am. They are a West coast company that is slowly making its way to the East coast. I have been seeing and reading about Cafe Rio for years on my friends Instagram and Twitter feeds. When we moved here a few months ago, I stumbled upon one and now we have been there almost week since. I even had them cater a lunch for me (they did an incredible job). Cafe Rio makes quite a few things that I love, but the pork is my favorite. It is sweet and full of flavor and great in tacos, salad, or on their insanely good nachos. I found a copycat recipe on The Girl Who Ate Everything and guess what? It is pretty darn close to original.
This is perfect for a crowd, or a lazy weekend when you really want something delicious but don’t want to slave over anything. It takes a long time to make, but it takes about 20 minutes total of your time. I bought a 7 pound bone-in pork shoulder and started it the day before I wanted to eat it. I put the pork in the slow cooker before I went to bed and let it cook overnight. In the morning, I drained out the water, got rid of all of the fat, and shredded the pork. Mix together the sauce and pour it over and cook for another few hours. I actually made this on Saturday and did not eat it until Monday night. I think that it just got better and better as it sat in the sauce. I heated some tortillas and melted some cheese over. Add the pork and you can add lettuce, salsa, guacamole, whatever you want. You could set out a table full of toppings and let everyone add what they like. You can use this pork for a burrito, tacos, nachos, whatever you want.
6-8 pound pork shoulder (bone in or bone out)
2 bottles root beer
4 (8-oz) cans tomato sauce
2 Tablespoons honey
5 garlic cloves, minced
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon pepper
4 teaspoons cumin
- 6-8 pound pork shoulder (bone in or bone out)
- 2 bottles root beer
- 4 (8-oz) cans tomato sauce
- 2 Tablespoons honey
- 5 garlic cloves, minced
- 1½ cups brown sugar
- ½ teaspoon salt
- 1 teaspoon pepper
- 4 teaspoons cumin
- shredded cheese
- sour cream
- Salt and pepper pork roast on both sides. Put in the slow cooker with about a cup or so of water. Cook on low for 8 hours or overnight.
- The next morning, drain out all of the water and remove as much fat (or bone if you have one) as you can from the pork. Shred with two forks.
- Mix together root beer, tomato sauce, honey, garlic, brown sugar, salt, pepper, and cumin.
- Pour sauce over pork and cook on LOW for another 3 to 4 hours.
- Heat tortillas in a 350 degree oven. Add some shredded cheese and melt. Add pork, cilantro, and sour cream. I like a squeeze of lime on mine to freshen it up.