{Cafe Rio} Shredded Pork

You just can't beat good ol' Cafe Rio.  It should be illegal to not have one in every city.  But since I'm not president and can't put that into law, those of us that don't have a local Cafe Rio have to no choice but to go the homemade route.  I know this is a well loved recipe by many but I to be honest, I just made it for the first time recently.  And now I know what all the hype's about.  Let me just share my husband's narration at dinner tonight.  "Yum, this looks good.  Thanks honey."  Take first bite.  "This is good!"  Take second bite.  "Wow, this is really good!"  Take third bite.  "This is the best burrito I've ever had!!!"  So there you have it, straight from the hubbys mouth.  This kids were equally impressed as well.  This recipe is for the meat and then you can do what you want with it.  We used it on burritos but it would be fabulous on a salad or as a sandwich filling too.

Ingredients: 
3 lbs pork roast
16 oz jar chunky salsa
1 can coke
2 cups brown sugar

Directions:
Put pork roast in crock pot and fill with water halfway up the roast.  Cook on high for 4 hours.  Drain water.  Cut roast into thirds and put back in crock pot.  Mix salsa, coke and brown sugar, pour over roast.  Cook on low for 4 more hours.  Remove roast from crock pot and shred.  Combine with sauce.  Serve in tortilla with toppings or on a salad.

As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night.  To do this, follow crockpot directions as listed.  When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag with sauce.  When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave.  Serve in tortillas with toppings or on a salad.

*Source:  Heidi Riggs