Cafe Rio’s Sweet Barbacoa Pork
INGREDIENTS
- 7-8 lbs. boneless pork butt or shoulder make a 3-4 lb pork roast if you are just doing your family
- 4 cups root beer
- 5 8oz cans tomato sauce
- 4 Tablespoons molasses or honey
- 3 teaspoons minced garlic
- ½ teaspoon salt
- 2 - 3 cups brown sugar
- pepper to taste
- 4 teaspoons cumin
INSTRUCTIONS
- Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water or 2 1/2 hours in Instant Pot. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. This part can be done well in advance.
- Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon. Instant Pot - put in rest of ingredients and cook for 45 minutes.
- Traditionally this meat is served over a salad or in a burrito.
- To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
- Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .
RECIPE NOTES
Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.
This freezes well!
Source: a mix between Martha McMullin's and Sheri Denney's recipes.
