6 lbs boneless pork roast
2 cans El Pato (Mexican style tomato sauce)
1 cup brown sugar
4 (8 oz) cans tomato sauce
Place pork in slow cooker with 1/2 cup water. Cook pork roast until it falls apart on LOW for 6 hours. Shred pork and discard drippings. Add tomato sauce and brown sugar and cook on LOW for 2 more hours. Serve over salad, tortillas, or sandwiches. Makes 15-18 servings.
Review:
We had this with the other Cafe Rio items from yesterday’s post. Of course, it was awesome. I had a little salad with pork on it and a little salad with the chicken. Both were great. I prefer the chicken. 4 stars.
This was good, i think it was better in a burrito because it was to soggy on bun i would try to toast it. 3 1/2 stars
I was cleaning out my freezer this past week and found a bag of leftovers of this recipe from a long time ago…but I heated it up and made pork nachos…so yummy! Love this recipe!
I've seen El Pato sauce in green cans and yellow cans. I can't remember what the difference is (maybe the green cans have jalapeno added?) Do you use green or yellow? Thanks! Awesome blog BTW!
Yum, I love Cafe Rio! My sister in PA is always craving Cafe Rio, so thanks for the recipes!
It also needs 4 cans regular tomato sauce.
I have used the following recipe for Cafe Rio Pork for a couple of years – we moved from SLC out of state and this recipe makes me feel like I am sitting in Cafe Rio! It's close to your recipe, and I know you must be 'porked out' LOL but next time you try Cafe Rio Pork – try it this way – I would give this 5 stars – no question! Here is the link:
http://breakingthereciperut.blogspot.com/2009/05/cafe-rio-pork-salad.html
Thanks for sharing all your great ideas! Keep going!!