For my son Joshua's birthday he said he wanted "Spaghetti with meatballs and pasta with basil on it (pesto)." We were celebrating with family on Sunday after church, and since we don't get out until 4pm and everyone was coming over at 5pm, I wanted to do something that required a little less prep time. Since he loves going to Cafe Rio, it was easy to have him switch his order to Cafe Rio Pork. I was even able to cook it the day before in the crockpot, then heat it up Sunday after church.
Cafe Rio Pork
6 lbs pork (tenderloin works best)
1 16oz bottle salsa
1 can Coke
2 c. brown sugar
This recipe was so simple. I was skeptical as to how good it would turn out, but it was sweet and delicious. All you do is put the pork in a crockpot and add water to fill it half way up the pork. Cook the pork on high for five hours, then drain off the water, cut your pork into thirds, mix the Salsa, Coke, and sugar, and poor it in. Cook everything for 3 more hours. Finally shred your pork with a fork and you're ready to serve.
We served the pork with tortillas, black beans, rice, lettace, tomatoes, and cheese. Though the recipe for the Cafe Rio Salad Dressing is in the cookbook, I took the easy route and picked it up from Cafe Rio. They sell their dressing for $5.99 a pint - which I think is a pretty good deal!