*Ignore the pot it’s in — I had DH remove it from the crockpot early, and was just heating it up on the stovetop!
I’ve never been to Utah. I’d never even heard of Cafe Rio until I started reading LeighAnne’s blog.
But she talked about how delicious their food was so often, that when she finally posted a recipe for the pork they serve at the restaurant, I decided I had to try it (and the fact that it was a crockpot meal with only 3 ingredients didn’t hurt either!)
This pork is the most amazing and delicious pork I think I’ve ever eaten. It’s good plain, on salads, in quesedillas, in tacos, in burritos, on nachos — just about anything you can think of.
This pork is THAT good.
Now, admittedly, I’m not really a pork-in-my-mexican-food kind of girl. I know its relatively common in REAL mexican, but I tend to stick to chicken and beef in my kind.
No longer. Now, it’s this pork or nothing!
I honestly can’t wait to make it again!!
Cafe Rio Pork
1-2 lb. pork tenderloin (I used just a standard pork roast. Really, it doesn’t matter what you use — the crockpot will make the meat juicy and tender anyway)
1 cup brown sugar
2 cups fresh salsa
1 cup brown sugar
2 cups fresh salsa
Directions
– Mix sugar and salsa, pour over pork.
– Mix sugar and salsa, pour over pork.
– Cook in crock pot for 8 hrs. on low.
– When done shred with two forks and return to juice in crock pot and allow liquid to absorb.
– Serve with tortillas and all the fixins!
