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Friday, June 8, 2012

Cafe Rio's and Costa Vida Copy Cat Recipie. Sweet Pork

This past weekend was my Luv's birthday... Happy 29 Love!!! <3
 He just got his tooth pulled but that didn't stop us from cooking all day long. :) 

We've been saying for years (his mom and I) That we would try and cook Cafe Rio's Famous Sweet Port Salad but like the procrastinators we have never gotten around to doing it. UNTIL NOW!!! lol.... YAYYYY!!!! 

 For the most part we followed Erica's Recipe with a few twists of our own.
Tortillas. We bought the Raw Tortillas. These are soo good!!! 
Shredded cheese, Mexican blend 
Cilantro Lime Rice: Made
Black Bean: Canned
Cafe Rio Sweet Pork
Lettuce Romaine
Pico de gallo: Diced tomato, onion, and cilantro
Tortilla Strips  we left them out.
Cafe Rio Cilantro Ranch 
deep-dish pans from Dollar Store (3 for 1.00) Super cute!
 How do you make this you ask???

Lay a tortilla in the bottom of the pan, Fry up Raw Tortilla and melt Mexican Cheese on one side. Add beans, rice, pork, lettuce,  Pico de gallo, guacamole, sour cream, Tortilla chips, Parmesan cheese, and top it off with Ranch Cilantro Dressing. 
2 pounds pork (we like to use boneless pork ribs) 
3 cans Coke (NOT diet) 
1/4 c. brown sugar dash garlic salt 
1/4 c. water 1 can diced green chilies 
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness) 
1 c. brown sugar Put the pork in a heavy duty Ziploc bag to marinade. 
Add about a can and a half of coke and about 
1/4 c. of brown sugar. 

Marinade for a few hours or overnight. Drain marinade and put pork, 
1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

1 c. uncooked rice 
1 tsp. butter 
2 cloves garlic, minced 
1 tsp. freshly squeezed lime juice 
1 can (15 oz) chicken broth 1 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. 

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK) 
1 c. mayonnaise 
1 c. buttermilk 
2 tomatillos, remove husk, diced (I boiled it)
1/2 bunch of fresh cilantro 
1 clove garlic juice of 
1 lime 
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That’s it!

Everything turned out delicious and I will make this again. I kind want to look for any faster way to make the pork other than that this recipe is amazing and thank you again to Erica for posting this!!! 

Where is your favorite salad from?


  1. Nice post. :) Btw, just found your blog, would you like to follow each other?

  2. Oh my, that looks and sounds so delicious! My husband loves pork and I love any kind of marinade that uses cilantro and lime! It's making me hungry! LOL. Thanks so much for visiting and following my blog! <3


  3. So yummy !! Very nice post ;)


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