Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

Monday, January 11, 2010

Cafe Rio Pork Salad and Burritos with Cilantro dressing

{printable recipe here}

This is probably my most requested recipe so I'm going to repost it. It's simple and easy and always a hit with a crowd. I made it this weekend and used chicken tenders since that's what I had on hand, but I usually use pork loin. It tastes amazing as a salad (for the ladies usually) or as burritos (for the guys). The next day I like to make crispy quesadillas and after they are cooked I sneak in handfuls of spinach that melt right in so no one notices. It's easy to freeze the leftover meat and everyone loves it. I like to serve this with homemade refried beans (also cooked in the crock pot- you can do those first over night then start the meat in the morning). Yum.


Cafe Rio Pork Salad and Burritos

from Anne Strawberry
{printable recipe here}

1 pork loin or boneless pork roast (about four pounds, whatever you find)
1 can Dr. Pepper (NOT diet- and I prefer Coke normally but Dr. Pepper is better in this I think)
1 cup brown sugar
2 T. dry mustard powder
1 T. dry cumin powder
2 cloves minced garlic (or granulated garlic if you're in a hurry)
1 can Chipotle chiles in Adobo Sauce

First, open the can of chiles and drain the sauce into the Crockpot. Then discard the chiles. Chipotles are just roasted jalepenos and are plenty hot- so omit them unless you want lots of heat! I can find this stuff in the Mexican food aisle at Fry's and Safeway, so look around. Don't use the plain Adobo sauce (mine came in a tall little jar with a yellow lid) because the flavor is all wrong and I had to throw my last batch of pork out!

Then add sugar, mustard, cumin, garlic, and Dr. Pepper. Stir everything and toss in the trimmed, whole pork loin. Try piercing it a few times so the flavor steeps in during cooking. Rotate throughout the day and after about 5 hours on high the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks and leave the lid off the Crockpot for a bit to let some of the extra liquid evaporate and soak into the meat (the longer it cooks shredded the tastier it will be, just watch and make sure there is enough liquid).

Meanwhile, make the dressing in a blender. Serve pork with tortillas, black beans, shredded lettuce, diced tomatoes, shredded cheese, and cilantro dressing. Dish it up and enjoy! I also like topping it with a squeeze of fresh lime juice.

Cilantro Tomatillo Dressing


4 Tomatillos (throw away the outer peel and quarter)
1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
pinch of Red Pepper Flakes
1 bunch of cilantro, washed and stems discarded
1 Lime

Blend all ingredients (except lime) in a blender and let thicken in the fridge. For more spice, add a Serrano pepper. Serve with a squeeze of fresh lime and enjoy.

Tuesday, May 5, 2009

Pineapple and Tomatillo Pulled Pork for Cinco de Mayo

Today is Cinco de Mayo which is a pretty big deal in Arizona. To celebrate, we made some pulled pork slow cooked with pineapple, green chiles, and tomatillo (green) salsa. My cousin has a killer recipe for green salsa and if she doesn't mind I'll post it soon. I found the pork recipe at Prudy's and modified it to go with what I had on hand. Chicken would work great here, too (especially if you're still thinking about a certain flu and pork just doesn't sound yummy!)

I'm also including my favorite recipe for refried beans. Also done in the slow cooker, these are incredibly easy and so cheap- dried beans are a bargain especially for all the nutrition they pack! They taste so good that you'll forget all about those jarred beans. I know I don't even buy jarred pinto or refried beans anymore.

Pineapple and Tomatillo Slow Cooker Pulled Pork
adapted from Prudence Pennywise
2 pounds of pork (loin, chops, etc) or boneless chicken
1 large can of pineapple tidbits with juice
1 cup tomatillo salsa (green salsa or salsa verde)
2 4 ounce cans green chiles, undrained
1/3 cup brown sugar
Lime wedges

Combine all ingredients in the crock pot and cook on high for four hours or on low for six to eight hours. Shred pork, season to taste with salt and pepper and serve in soft flour tortillas with lettuce, tomatoes, chopped bell peppers, beans (if desired), cheese, and lime wedges. Alternate idea- omit the tortilla and serve as a salad.

Refried Beans
from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!

These also taste amazing with our favorite Cafe Rio copycat recipe.

Thursday, March 13, 2008

Cafe Rio Pork

Today has been a good day. My car was commandeered for a trip so I "had" to drive my Dad's BMW (it's going to be a long weekend! Yay!) Then I was weighed for my life insurance and I've lost 18 pounds since last summer. I swear you can't tell but I'm working on it. So I guess my Food Network diet is working anyways! Then when I went to the grocery store pork loin was on sale, which prompted this post and my soon to be dinner. I've been meaning to post this recipe for a while. It's so easy and seriously delicious. I originally found it on Pimp My Dinner and like everything I've tried there. I've made a few modifications and get rave reviews every time so here goes. Not only is it cheaper than the real deal, you don't have to wait in line forever in the snow like we used to do in the Provo Cafe Rio. Here's to a good day and a great dinner! (and to my brother in law for the perfect photos... thanks Jared!)

Cafe Rio Pork

1 pork loin (about four pounds, whatever you find)
1 can Dr. Pepper (I prefer Coke normally but Dr. Pepper is better in this I think)
1 cup sugar
2 T. dry mustard powder
1 T. dry cumin powder
2 cloves minced garlic
1 can Chipotle chiles in Adobo Sauce

First, open the can of chiles and drain the sauce into the Crockpot. Then discard the chiles. Chipotles are just roasted jalepenos and are plenty hot- so omit them unless you want lots of heat! I can find this stuff in the Mexican food aisle at Fry's but not Safeway, so look around. Don't use the plain Adobo sauce (mine came in a tall little jar with a yellow lid) because the flavor is all wrong and I had to throw my last batch of pork out!

Then add sugar, mustard, cumin, garlic, and Dr. Pepper. Stir everything and toss in the trimmed, whole pork loin. Try piercing it a few times so the flavor steeps in during cooking. Rotate throughout the day and after about 5 hours on high the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks and leave the lid off the Crockpot for a bit to let some of the extra liquid evaporate and soak into the meat (the longer it cooks shredded the tastier it will be, just watch and make sure there is enough liquid).

Meanwhile, make the dressing in a blender. Serve pork with tortillas, black beans, shredded lettuce, diced tomatoes, shredded cheese, and cilantro dressing. Dish it up and enjoy! I also like topping it with a squeeze of fresh lime juice. Try serving as a burrito or as a salad- both are delish!

Cilantro Tomatillo Dressing

4 Tomatillos (throw away the outer peel and quarter)
1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
1 bunch of cilantro, washed and stems discarded
1 Lime

Blend all ingredients (except lime) in a blender and let thicken in the fridge. For more spice, add a Serrano pepper. Serve with a squeeze of fresh lime and enjoy.