Mexican Pork Recipes

We LOVE these two mexican pork recipes.  Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future.  Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.

SWEET PORK

3 lb. pork roast (butt or shoulder)

1 c. worcestershire sauce

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 T. dried minced onions  

Cook all ingredients in a slow-cooker all day.  One hour before serving, remove roast and shred it.  Dump out the cooking juices.  Put the shredded pork back into the slow-cooker and add:

1 c. dark brown sugar

1 c. red enchilada sauce

Serve hot in tacos or burritos, or whatever.  Top with your favorite mexican food toppings.

"CAFE RIO" PORK

3 - 4 lb. pork roast

2 T. brown sugar

2 tsp. cumin

1 tsp. salt

4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)

1 (12 oz.) can of coke

1 c. chicken broth

2 garlic cloves, minced

1 small onion, chopped

1 c. brown sugar

The night before:  Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper.  Rub on pork roast.  Put in the crock-pot on the lowest setting.

Next morning: Add coke, chicken broth, garlic and onion.  Keep cooking on low setting.

1 hour before serving:  Shred the roast with two forks.  Add 1 c. of brown sugar.  

Serve hot on tacos, burritos, or whatever!  Top with your favorite mexican toppings.

SOOOOOOOOOOOOOOOO yummy!