Monday, October 17, 2011

Almost Cafe Rio Sweet Pork Burritos

I don't think I can call this actual Cafe Rio burritos since I didn't get the recipe from the restaurant itself. When I first got this recipe (from a friend at church), I didn't even know what Cafe Rio was.  I was sheltered.  I made it anyway because it seemed to be a big deal and I have been making it regularly ever since.  I have changed it a bit and I think I have it about how I like it. So if you like Cafe Rio (or Surfin' Tacos for my Hawaii friends), then you might like this.  The original recipe makes a ton and calls for a 5 lb pork roast.  I have scaled it back to be a bit more realistic.  Today when I made it, I only used a 1 lb pork roast and it was still plenty for our family of 4, leftovers included.

Cafe Rio Sweet Pork Burritos
1 recipe sweet pork
1 recipe creamy tomatillo dressing
1 recipe cilantro-lime rice
Mexican-style shredded cheese
1 recipe Pico de Gallo
1 recipe Guacamole
1 pkg or recipe uncooked tortillas
1 can black or pinto beans, drained
Serve with sour cream
lettuce (optional)

For the Sweet Pork:
2.5 lb pork roast
1-20 oz bottle of coke
1 cup brown sugar
1 lg (15 oz) bottle of red taco sauce
1 T cumin

For the Cilantro-Lime Rice:
2 cups cooked rice
1/4 cup cilantro finely chopped
1 1/2 T lime juice
1 tsp sugar
2 tsp oil

For the Creamy Tomatillo Dressing:
1 pkg buttermilk ranch (powder)
1 cup buttermilk
1/2 cup mayo (I don't recommend miracle whip)
2 tomatillos
1 T lime juice
1 clove garlic
1 sm. jalapeno, seeded (optional, I don't use it, I am a sissy)
1/3 cup cilantro

For the Pork:  Add pork to crock pot with half the the coke and then cover with water.  Cook on high 5-8 hours.  Drain, wipe out crock pot, shred pork

 Add remaining coke and other ingredients, cook on high 1-3 hours.

For the Rice:
Mix cilantro, lime, sugar and oil in a bowl, add rice and combine well.

For the Creamy Tomatillo Dressing:
Combine all in food processor or blender and process until smooth.

Heat beans in water in a saucepan, cook tortillas. 

To assemble:
Wrap 1/4 cup pork, 1/8 cup rice, 1/8 cup beans, and some cheese in a tortilla.  Serve pico de gallo, guacamole, sour cream and creamy tomatillo dressing on the side or on top of burrito.
I don't mess with the red or green sauce they put on at the end, but that's just me.  You can also just buy the pico de gallo and guacamole if you don't want to worry about it.  Enjoy!


  1. Wow, I can't wait to make this! It seems like so much work. How long does it take to throw together a meal like this?

  2. Jesse, I don't really count the cook time for the pork since it's mostly unattended. It takes about 30-45 minutes to make tomatillo dressing, pico de gallo, and guacamole, but you can break that up and make them throughout the day and just refrigerate until you are ready to eat. I plan a little more time if I am going to make the tortillas. The hardest part for me to swallow is just doing all the dishes.


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