Every now and again, I make a trip to Cafe Rio or Costa Vida for a sweet pork salad; it’s definitely a staple of mine. In fact, at one point during my Park City days, I had gone so often, I was often recognized by the staff there…
It’s been a while since I’ve had Cafe Rio or Costa Vida. And I was in need of a sweet pork dosage. So, the other day, I decided to pick up a decent sized pork roast at the grocer and slow cook some sweet pork myself, Cafe Rio (or Costa Vida) style — with that Lansia touch, of course.
Here’s how it went…
Based off multiple copycat recipes online, I fashioned my own with a couple of ingredients I picked up at the store and whatever else I had at home.
8 oz. Old El Paso Chipotle Salsa
1/2 c. brown sugar
1 can of Dr. Pepper (regular can, not those baby cans)
1 can of Dr. Pepper Cherry (regular can again)
1/2 can of tomatoes with green chiles
sprinkles of garlic salt
few grinds of black pepper
Combine all the above ingredients into the slow cooker (slash) crock pot.
Then put in the roast. I cut my approximately 4 lb roast in half, so I only made about 2 pounds.
Now, wait. Cook on low for about six to eight hours or whenever the pork becomes tender and easy to shred with a fork.
Once you are at that stage, shred it! Using two forks, shred the meat up to the consistency of your desire — I like it fairly shredded.
Add another 1/4 cup of brown sugar and some squirts of honey then cook on low for another four hours or so. Alternatively, there are some recipes where you drain the liquid and add a new base for it to braise in — new can of Dr. Pepper and what not… I was too lazy and just tried to skim off as much of the fatty part as I could. I would definitely try draining the liquid for stronger and fuller flavor though — perhaps the next time…
That’s all! Simple as that…
With all the sweet pork that small batch produced, I made a sandwich, polenta, steam buns and tamales — stay tuned for a few more detailed post on those experiments!