This is a really good roast. I'm still trying to figure out the whole Cafe Rio craze and while this is good, I think what gets me is the roast itself. Roast is for carrots and potatoes. Roast is for barbeque. Roast is not for tortilla shells. Fajita meat has already perfected that role. Do I really need to remind anyone of Lupe's Tortilla? And, let's be honest here, between the rootbeer, brown sugar and honey, this is really more of a dessert. Of course, that being said, dessert for dinner never hurt anyone and it is still good. I will keep cooking it and serving it in my tortillas. But, please people, if you want to talk good Mexican food, lets keep it in the state where it was intended. Let's keep it Tex-mex and let's keep it fajita.
Café Rio Pork
4 lbs. pork roast
4 cups root beer
5 cans tomato sauce
2-4 Tb molasses or honey
3 tsp. pressed garlic
½ tsp. salt
1 1/2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin
Cook pork roast in crock pot 8 hours in a little water. In the morning pull apart with fork and drain all the water. Add the rest of the ingredients and cook another 4 hours in crockpot.
For salads serve in the following order:
tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)
cheese
black or pinto beans
lime rice
shredded chicken or pork
red and green leaf lettuce, shredded
sprinkle crunched corn strips on top
grated Parmesan cheese
sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing
