Thursday, January 20, 2011

Dinner: Cafe Rio / Costa Vida Pulled Pork

Today on Mo-Momma we're making Pulled Pork in TWO styles.

Mo-Momma style: Classic dry rub pulled pork
Mo-Daddy style: Pork Barbecue / Cafe Rio / Costa Vida style

(Recipe's at the bottom if you want to skip straight there)

First things first, go buy yourself a nice boneless pork loin. This was a killer deal at Frys. Only $6.97 for the whole Pork Loin! That's less than you'd pay for one meal at Cafe Rio or Costa Vida!

If you're making two different pulled pork recipes like me, slice the pork loin in half. If not, just keep it whole.

For the Mo-Momma Dry rub, get your seasoning ready. I found my yummy recipe online HERE .

1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt

Once you combine the seasoning together, rub evenly over the pork.
Combine with 1 cup water and cook for 6-8 hours on high.

TIP: If you get grossed out by touching raw meat like I do, just put a Ziplock bag over your hand, pour some of the rub onto the meat and rub the seasoning in! When you're all done you can throw away the bag and you won't end up with RED hands from the seasoning either! :)

Alright, set that aside and begin working on your Cafe Rio Pork! I found my recipe online HERE .

First, you need to marinade your meat. In a LARGE plastic bag pour 1 1/2 cups Coke (I used Pepsi) and 1/4 cup brown sugar along with your Pork Loin Roast.

The recipe says to marinade for a couple hours or over night. I only did this step for about 2 hours. We think it could have gone longer, so I'd suggest trying this over night.

Once done marinading, drain from the marinade in the bag. Place in slow cooker with a dash of garlic salt, 1/4 cup water and 1/2 can Coke (we used Pepsi). Cook on high for 3-4 hours until it shreds easily.

Remove pork from crock pot and shred in a bowl. Remove excess liquid from the crock pot and throw out.

In a blender or mixer, combine 1/2 can Coke (we used Pepsi), 1 can sliced Green Chili's, 1 can mild Enchilada Sauce (we used El Paso brand) and 1 cup brown sugar. Blend well. If it is too thick, just add more Coke/Pepsi until a thin consistency.

Place pulled pork back into crock pot. Add Enchilada sauce mixture and stir together. Cook on high for 2 more hours.

Here is the pulled pork with the enchilada sauce being mixed in.

On the RIGHT: Cafe Rio / Costa Vida pulled pork
On the LEFT: Dry rub traditional pulled pork

Pulled Pork Sandwich..... YUM.

Now, to finish off the traditional Cafe Rio meal we also made Cilantro Lime Rice. This recipe is also found online HERE . She also has recipes for the Beans and Ranch Dressing (if making the salad version)
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

9 out of 10 for Mo-Momma Traditional Dry Rub Pulled Pork
8 out of 10 for Mo-Daddy Cafe Rio Style Pulled Pork
(Would have been higher if marinade over night)

KID FEEDBACK: He ate TWO sandwiches. That's all I'm going to say. Success!
(Mo-Momma style, traditional dry rub. He spit out the Cafe Rio style)
ESTIMATED COST: $10 - We fed 5 adults and 1 kid, with tons of leftovers!
Let me know if you try out this recipe - and what you think!