Tag Archives: sweet pork

Sweet Pork Tostada

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
shredded lettuce
shredded cheese
sour cream
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

Sweet Pork

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!

Sweet Pork

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