Slow Cooker Cafe Rio Pork

Hello! I'm so excited to share this recipe. Cafe Rio is one of our favorite dinners, The best part of this recipe is it is a crock pot recipe (awesome right?)

Do you remember that pork loin from this post? We use one of the thirds that we froze for this recipe so that meat goes really far.

It is so simple put your pork roast or loin in the crock pot with about a half cup of water. Cook on low for about 6 hours until it falls apart. Shred and drain the drippings put in back in the cooker with the sugars and sauces cook low for another 2 hours. 

 That's it!

We love the  tomatillo cilantro ranch dressing to go beside it. We put this on tortillas or salad. We especially love  making nachos with the left overs the next day.

Hope you enjoy!

Slow cooker Cafe Rio Pork 

6lb boneless pork roast (or loin)

2 cans ElPato, mexican tomato sauce

1 cup brown sugar

4, 8oz cans tomato sauce

Place pork in slow cooker with 1/2 cup water. Cook low for 6 hours until it falls apart.

Take the pork out and shred with 2 forks, drain the drippings and place pork back in to pot.

Add the rest of the ingredients stir well. 

Cook low 2 more hours.

*I always half this recipe for the 3 of us and it works great*

(adapted from 365 days of slow cooking)



Cafe Rio Tomatillo Ranch Dressing
1 packet dry buttermilk ranch dressing mix
1 cup buttermilk
1 cup mayonnaise
2-3 tomatillos, peeled
1 tsp crushed garlic
3/4 of a bunch of cilantro
1 tsp cayenne pepper
Juice of 1 lime

Put in all in a blender until smooth and refrigerate.

*If you don't have buttermilk put a tablespoon of vinegar or lemon juice in the measuring cup and fill the rest with milk*
*Did you know that most of the flavor of cilantro is in their stems. Be sure to use them. Take the bunch and cut just a little off the ends to trim off the dirt and use the rest stems and all.*  

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