Shredded Sweet Pork
You've probably been to Cafe Rio or Bajio (or one of the many other restaurants like them). And if you're tried their pork, you know it's AMAZING! Well, this recipe tastes BETTER than the restaurants! It's true, just ask my family who came over for dinner! We ate the pork in tacos (with homemade tortillas of course), but it would work in burritos, enchiladas, or a salad like the restaurants.
I put pineapple in it (like Bajio) because my Dad loves the pineapple in Bajio's pork. It was a great move. I made my recipe by combining a recipe from Favorite Family Recipes and My Girls' Kitchen. I think it includes the best from both recipes. Hope you like it!
Shredded Sweet Pork
Ingredients:
2–3 pounds pork (I used a pork roast)
1 cup water
Garlic salt
2 small white onions, chopped
1–2 Tbsp vegetable or canola oil
1 Tbsp salt
1 can diced green chilies
1 16 oz. bottle of Dr. Pepper or Coke (NOT diet)
1/2 cup brown sugar
2 Tbsp to 1 packet of taco seasoning
1 large can of red enchilada sauce
2 small cans of pineapple
Directions:
Place pork in crock pot with half the bottle of soda and 1 cup of water (more or less as necessary), add garlic salt. Cook until done (don't let it dry out), about 3–4 hours on high or 6–8 hours on low, or until it shreds easily.
Drain juices and shred pork with two forks. In a large saucepan/pot, saute onions in oil until soft, 3–4 minutes. Add salt, brown sugar, enchilada sauce, Dr. Pepper, pineapple JUICE (reserve the pineapple until the end), taco seasoning and green chilies. [At this point, I used an immersion blender in the pot and blended the chilies and some of the onions a little.] Simmer together for one hour and pour over shredded pork, or just add to shredded pork in crock pot on high for one hour. Add pineapple chunks 10–30 minutes before serving. Can be used for tacos, burritos, salads, quesadillas, etc!
As you can see, my pork was really saucy. I don't think that's a bad thing though!
We served this with cilantro lime rice (from The Food Nanny cook book), black and refried beans*, and every taco topper you can imagine: tomatoes, salsa, sour cream, avocado, fresh limes, cheese, lettuce, and cilantro. Delicioso!
*Here's an easy way to make canned beans taste homemade and WAY better: add chili powder, cumin, and garlic salt (or your favorite Mexican spices).
: : And don't forget to enter our giveaway to win your very own copy of Liz Edmund's The Food Nanny Rescues Dinner cook book! : :
I put pineapple in it (like Bajio) because my Dad loves the pineapple in Bajio's pork. It was a great move. I made my recipe by combining a recipe from Favorite Family Recipes and My Girls' Kitchen. I think it includes the best from both recipes. Hope you like it!Shredded Sweet Pork
Ingredients:
2–3 pounds pork (I used a pork roast)
1 cup water
Garlic salt
2 small white onions, chopped
1–2 Tbsp vegetable or canola oil
1 Tbsp salt
1 can diced green chilies
1 16 oz. bottle of Dr. Pepper or Coke (NOT diet)
1/2 cup brown sugar
2 Tbsp to 1 packet of taco seasoning
1 large can of red enchilada sauce
2 small cans of pineapple
Directions:
Place pork in crock pot with half the bottle of soda and 1 cup of water (more or less as necessary), add garlic salt. Cook until done (don't let it dry out), about 3–4 hours on high or 6–8 hours on low, or until it shreds easily.
Drain juices and shred pork with two forks. In a large saucepan/pot, saute onions in oil until soft, 3–4 minutes. Add salt, brown sugar, enchilada sauce, Dr. Pepper, pineapple JUICE (reserve the pineapple until the end), taco seasoning and green chilies. [At this point, I used an immersion blender in the pot and blended the chilies and some of the onions a little.] Simmer together for one hour and pour over shredded pork, or just add to shredded pork in crock pot on high for one hour. Add pineapple chunks 10–30 minutes before serving. Can be used for tacos, burritos, salads, quesadillas, etc!
As you can see, my pork was really saucy. I don't think that's a bad thing though!
We served this with cilantro lime rice (from The Food Nanny cook book), black and refried beans*, and every taco topper you can imagine: tomatoes, salsa, sour cream, avocado, fresh limes, cheese, lettuce, and cilantro. Delicioso!
*Here's an easy way to make canned beans taste homemade and WAY better: add chili powder, cumin, and garlic salt (or your favorite Mexican spices).
: : And don't forget to enter our giveaway to win your very own copy of Liz Edmund's The Food Nanny Rescues Dinner cook book! : :
Comments
I have made their copy cat style recipe about 7 times and they have all turned out different. DUH... I am still looking for the perfect one...
I am excited to try yours with the taco seasoning and PINEAPPLE! :-)