Last week I made a pork shoulder using my favorite recipe for Sweet Pork and ended up with tons of left overs that I used throughout the week. I usually use it to make pork quesadillas or burritos, but wanted to try something different. So, I whipped up this Sweet Pork Tostada and my husband declared it as one of the best things I have ever made. This recipe is a winner.
Sweet Pork Toastada
2 cups prepared Sweet Pork
2 cups cooked white rice
1 cup cooked black beans
1 cup cooked corn
4 flour tortillas
Start by buttering both sides of the flour tortillas. Grill in a medium pan until crisp on both sides. Repeat with each tortilla until you have 4 crispy, golden tortillas.
Place each tortilla on a plate and layer with the rice, heated sweet pork, corn, black beans, shredded lettuce and cheese. Drizzle with sour cream (mix sour cream with a little milk if you would like in order to make it easier to drizzle).
Filed under Cook, Main Dish
My neighbor is from the west coast and raves about a restaurant called Cafe Rio. She told me they have the most amazing sweet pork and I was desperate to try it, but there isn’t a Cafe Rio anywhere close to Wisconsin. I did a quick search and found tons of knock-off recipes, all of which contained the same ingredients: pork, Coke, green chilies, enchilada sauce and brown sugar. I have no idea what the Cafe Rio sweet pork tastes like, but I was pretty sure if I used all of these ingredients I would come up with a pretty awesome dish So, I made it a couple times, tweaking the amounts each time, until I found just the right flavor combination. I have no idea if this is what the Cafe Rio Sweet Pork tastes like, but all I know is this recipe is delicious!
2 pound pork shoulder
Salt and pepper for seasoning
1 can regular Coke
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use medium, but add whatever your preference is!)
3/4 cup brown sugar
Season the pork shoulder with salt and pepper and place in your slow cooker. Add ½ can of coke and water and cook on low for about 8 hours. Remove pork from crock pot and shred the meat. Dump any drippings left in the crock pot and wipe it clean.
In a blender, blend the other 1/2 can of Coke, chilies, enchilada sauce and ¾ cup of brown sugar. Place your sauce in the crock pot with your shredded pork. Add some extra Coke if your sauce is too thick. Cook on low for another 2 hours to allow the meat to soak up the sauce.
You can eat this on a bun with coleslaw for a tasty sandwich, over greens to give your salad an extra kick, or, my favorite, grilled up in a quesadilla with cheese and corn salsa.
This recipe also makes quite a bit of meat. I like to portion it out and freeze it in large ziplock bags. It reheats wonderfully!
Filed under Cook, Main Dish