Cafe Jessie - BBQ Shredded Pork

Okay, so I stole this from my old roommate Jessie, but it is seriously amazing. We made a ton of this last Spring and ate it for pretty much every meal for a week and were still wanting more. Now that's good eats!

BBQ Shredded Pork:

3 pounds of pork loin roast
1 cup water
1/2 cup brown sugar
1/4 cup white sugar
1 can (8 ounces) of tomato sauce
1/2 cup barbecue sauce
1 white onion (3/4 diced, 1/4 sliced)
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1 tsp. oregano

Directions: Put sliced onions in the bottom of the crock pot. Cut
pork roast into 3 or 4 pieces and put into the crock pot. Mix all
other ingredients together in a separate bowl and pour over the meat
in the crock pot. Cook on low for 6 to 7 hours then shred meat.
Cook for another hour or so. If it looks like it's getting dry add
more of whatever you want (I recommend some water and barbecue sauce).

Notes: Sometimes I soak the raw pork in CocaCola over night before
I cook it. Also, this last time I made it I put in more sugar than usual
and some honey to make it sweeter. I also added ground red pepper to
make it a little spicier, per Brad's request.

This is what homemade Cafe Rio looks like at our house. We love having this meal for dinner and it makes great left overs too!

Cafe Rio Pork and Salad Dressing

This is tasty! I like to eat it as a salad like they serve it at Cafe Rio. I just layer a tortilla, rice, black beans, pork, cheese, lettuce, tomato or pico de gallo, and the dressing. Or you can make it into a burrito with black beans and rice. Also tasty made into quesadillas with cheese and dipped in the dressing. Trent also has eaten it made into a taco with some rice, cheese, and spinach. Basically you can eat it any way you want, and it's delicious all around.

Cafe Rio Pork

Ingredients
3-4 lb. pork sirloin roast
1 c. Pace picante sauce
1 1/3 c. brown sugar
1 c. 7-up

Directions
Place roast in crock pot. Mix salsa, brown sugar, and 7-up together. Pour over roast. Cook on low all day (8-10 hours). Shred with forks before serving.

Cafe Rio Salad Dressing

Ingredients
1 1/3 c. sour cream
3/4 c. mayo
1 bunch of cilantro
4 Tbs. salsa verde
1 pkg. ranch dressing mix
2 cloves garlic
1/8 tsp. Tabasco sauce
Juice of 1 lime

Directions
Mix all ingredients together in the blender. (I like to save some of the cilantro and mix it in with the lettuce for the salad).