I love Cafe Rio. I don’t think I’ve ever met a person who didn’t love Cafe Rio. I wanted to make pork tacos tonight similar in flavor to their yummy sweet pork barbacoa. But, every copycat recipe calls for a can or 3 of coke. Not exactly healthy, especially when you also throw in 1/2 cup of brown sugar too. Delicious, but talk about high sugar content!
Instead I made a Cuban style pork. Pretty darn delicious without all the extra sugar.
It goes something like this:
2-3 lbs pork loin or Potok shoulder
2 cloves garlic
1 tsp cumin
1 tsp oregano
1/3 cup coconut sugar
1 can diced green chilies
1 small onion diced
1 tsp salt
1/2 cup orange juice
1 can vegetable broth
Combine the ingredients in a crock pot and cook on low 5-6 hours till meat falls apart and is easily shredded.
I served on corn tortillas with pico de gallo, and cheese.
I also paired these with cilantro lime rice and beans.
These were really tasty. Not exactly like the sugary goodness of Cafe Rio, but it filled my desire for their tacos. So, I’m calling it a win!
Check back later this week to see how I use my leftovers to make pulled pork sandwiches with slaw.