Café Rio Pork Tacos

Kelly Smith Howard (originally from Café Rio in Utah)
Yield: 12 servings

This recipe came all the way from Utah via Shawna Posey, who works with my mom and Micah. This has quickly become a favorite with everyone. I really don’t know anyone who wouldn’t like this recipe! We served it at the 2010 WOW where it was a hit as well. It’s great for big groups, as it makes a lot! (Oct 2010)

Café Rio Pork
5-6 lbs pork roast
1 Tbsp cumin
1 cup brown sugar
20 oz coca cola
12 oz red taco sauce  

Place roast in crock pot and cover half way with water. Cook on low for 12 hours. Remove liquid from roast, add remaining ingredients. Cook 4 more hours. Shred and cook 2 more hours. The times that I have made it, I have cooked on high for 2 hours, then on low for 3-4 hours. Removed liquid & added remaining ingredients. Cooked 2 more hours on high, shredded, then 1-2 more hours on low.

Café Rio Sauce

3 fresh tomatillos, cut, quartered

1 envelope ranch buttermilk dressing mix

1 cup mayo

1 cup cilantro

3 garlic cloves, crushed

1/8 tsp cayenne pepper

2 Tbsp lime juice 

Combine all ingredients in blender and blend 30 seconds.

Café Rio Rice

6 cups water

3 cups uncooked long grain rice 

4 tsp chicken bouillon

4 tsp garlic, minced

1/2 bunch cilantro, chopped

1 tsp cumin

1 (4oz) can diced green chilies

3/4 tsp salt

1 Tbsp butter

1/2 medum onion, chopped 

Bring water to boil, add ingredients and cook for 30 minutes or until rice is done.

Place the pork, rice and lettuce in a tortilla and top with the Café Rio sauce. 

NOTE: Black beans and sliced avocados are great side dishes with this.


Another alternative to use with the Café Rio Rice and Sauce:
Café Rio Chicken

1 (8oz) bottle Kraft Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin3 cloves garlic, minced

5 lbs chicken breast 

Cook 4 hours in crockpot. Shred and cook 1 more hour.