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Cafe Rio Sweet Pork copycat (This is Stephanie’s Recipe)

Ingredients

  • 3 pound pork shoulder/butt roast
  • 16 ounces Coca-Cola soda divided (*do not use diet soda. The sugar in regular soda is needed.) (We used Root Beer and it was fine)
  • 1/4 cup water
  • 1 teaspoon garlic salt
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) diced green chilies
  • 1 can (10 ounces) red enchilada sauce
  • 3/4 cup packed brown sugar

Instructions

  • Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on high heat for 6 hours OR cook on low heat for 8 hours.
  • Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
  • In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
  • Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook another 1 to 2 hours on low heat. Serve pork in burritos, salads and tacos!

https://life-in-the-lofthouse.com/wprm_print/cafe-rio-sweet-pork-copycat

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Spiced Rub Pork Tenderloin-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 1/4 pound pork tenderloin
  • Olive oil
  • 2 Tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt and pepper

Directions:

Preheat oven to 400. Line baking sheet with foil and spray with pam. Place tenderloin on foil and brush with a little olive oil. Mix in a small bowl: brown sugar, chili powder, garlic powder, and salt and pepper. Rub pork with spice mixture, coating all sides. Roast for 22 minutes, insert meat thermostat (135 degrees for med rare). Rest for 5 minutes before slicing. Serve with mashed potatoes, rice pilaf, or whatever you enjoy.

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Pork Goulash

  • 1 cups chicken broth
  • 3 TBS sweet paprika
  • 1-1/2 TBS flour
  • 1 tsp. dried dill
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 TBS olive oil
  • One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 pound baby carrots
  • One 14 ounce can diced tomatoes (about 1-3/4 cups)
  1. Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
  2. Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
  3. Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
  4. Lock the lid into place

Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.

Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.

5. Reduce the pressure.

Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.

Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.

6. Unlock and open the cooker. Stir the stew before serving.

Serve with sour cream if desired.

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Slow-Cooker Pork Ragu

  • 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
  • 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chopped onions
  • 2 cups chopped carrots
  • 5 cloves garlic, chopped
  • 2 tsp dried oregano leaves
  • 1/2 cup chicken broth
  • 1 can (28 oz) fire roasted crushed tomatoes, undrained
  • 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
  • Shredded Parmesan cheese, if desired
  1. Spray 5 quart slow cooker with cooking spray
  2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.
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Southern-Style Smothered Pork Chops

  • 2 Tbs. Seasoned salt
  • 1 Tbs. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. pepper
  • 4 (8 to 10 ounce) bone-in pork chops, 3/4 to 1 inch thick, trimmed
  • 3/4 cup flour
  • 2 Tbs. vegetable oil
  • 2 onions, quartered through root end and sliced thin crosswise
  • 1-3/4 cups water
  • 1 Tbs. cider vinegar
  1. Combine seasoned salt, onion powder, garlic powder, paprika, and pepper in bowl. Cut 2 slits about 2 inches apart through fat on edge of each chop. Pat chops dry with paper towels and sprinkle each chop with 1 tsp. spice mixture (1/2 tsp per side)
  2. Combine 1/2 cup flour and 4 tsp. spice mixture in a shallow dish. Dredge 1 side of chops lightly in seasoned flour, shake off excess, and transfer to a plate.
  3. Using highest saute or browning function, heat oil in multicooker for 5 minutes (or just until smoking). Place half of chops floured side down into multicooker and cook until well-browned on 1 side, 3 to 5 minutes, return to plate. Repeat with remaining chops, transfer to plate.
  4. Stir remaining 1/4 cup flour into fat left in multicooker. Cook, stirring constantly, until roux is color of peanut butter, 3 to 5 minutes. Add onions and remaining spice mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes. Slowly stir in water, scraping up any browned bits and smoothing out any lumps. Nestle pork chops into multicooker, adding any accumulated juices.
  5. To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off mutlicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  6. To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until meat is tender, 2 to 3 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 4 to 5 hours) Carefully remove lid, allowing steam to escape away from you.
  7. Transfer chops to serving dish, tent with aluminum foil, and let rest while finishing sauce. Cook sauce using highest saute or browning function until thickened, 3 to 5 minutes. Turn off multicooker. Let sauce settle, then skim excess fat from surface using large spoon. Stir in vinegar and season with pepper to taste. Spoon sauce over chops and serve.
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Make-Ahead Slow-Cooker Herbed pork and Red Potatoes

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cups)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 spring fresh thyme
  • 1/4 cup honey
  • 1 Tbs salt
  • 1 tsp red pepper flakes

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

Thaw completely in refrigerator, 12 to 24 hours.

Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

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Pulled Pork

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 Tbs packed dark brown sugar
  • 1 Tbs chili powder
  • 1 Tbs kosher salt, plus more as needed
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 (4-5 pound) boneless or bone in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)

Mix brown sugar, chili powder, salt, cumin, cinnamon in a bowl and dry the pork with a paper towel. Rub the pork with the rub. Add onions and garlic to the crock pot then add the pork. Cook on low for 6 hours.

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Pork Roast – Uncle Rob

In a large pot or crock pot place:

Pork

2 teaspoons thyme

3 bay leaves

1/2 teaspoon oregano

1 teaspoon salt

pepper

6 cloves garlic

2 onions

4 stocks of celery

water to cover

If boiling on stove boil for 3-4 hours till forks apart

If in a crock pot 6-8 hours till forks apart.

Break meat in chunks and serve on rolls.  The juice makes a great gravy for mashed potatoes.  Take out the bay leaves first.

Another step we never do is

Break meat into chunks.  Add 1 cup milk and bake in oven for 1 hour.

Boil juice down to about 1 cup.  Pour over meat and bake another 30 minutes.

We think it is great without the extra steps.

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Garlic Apple Pork Roast

1 boneless whole pork loin roast (3 1/2 – 4 pounds)

1 jar (12 ounces) apple jelly

1/2 cup water

2 1/2 teaspoons minced garlic

1 Tablespoon dried parsley

1 to 1  1/2 teaspoons season salt

1 to 1  1/2 teaspoons pepper

Cut the roast in half; place in slow cooker.  In a small bowl, combine the jelly, water, and garlic; pour over roast.  Sprinkle with parsley, salt, and pepper.

Cover and cook on low for 8 to 8  1/2 hours or until meat thermometer reads 160 degrees and meat is tender.  Let stand for 5 minutes before slicing.  Serve with cooking juices if desired.

 

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Sweet Pork Barbacoa

2 pounds pork – boneless ribs or a loin roast work great, but anything boneless works

1 can root beer

1/2 cup brown sugar

1/2 tsp garlic salt

1/4 cup water

1 cup or so of enchilada sauce

Put pork bowl to marinate with 1 can root beer and 1/2 cup brown sugar.  Marinate a few hours or overnight.

Put pork in crock pot with the garlic salt and water for 3-4 hours.  The bigger the pieces the longer it takes.

Drain liquit and shred pork.  Add enchilada sauce.  Heat till warm.  Works great for Cafe Rio style burritos.