Make all the components of your favorite Sweet Pulled Pork Burritos or Salad from Cafe Rio. I use a smoker for the pulled pork but you can easily use a slow cooker instead.
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I use a smoker for the pulled pork but you can easily use a slow cooker instead. A rice cooker for the rice and a pressure cooker for the beans.
I make a Jalapeno dressing vs tomatillo dressing - you can easily add tomatillos to the dressing but honestly, I didn't notice it made much of a difference.
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CAFE RIO BURRITO RECIPES
SMOKED PORK
Pork butt (shoulder) - bone in or bone out - plan on 1/2 lbs of pork per person minimum.
Mustard (for crisper outside)
PORK RUB
1/2 C dark brown sugar
3 Tbsp coarse sea salt
1 Tbsp black pepper
1 Tbsp C smoked paprika
1/2 Tbsp cumin
1/2 Tbsp Chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp ground mustard
1 tsp cayenne pepper
mix together - if you don't use it all save for the next time you smoke
SMOKING
Preheat smoker to 225
wipe pork dry, cover in mustard if you want a crust on your meat and season
place in the smoker fat side up
Plan on 2 hours cook time per pound when deciding when to start the meat
At 165 wrap in butcher paper and put back in the smoker
Cook until it hits195 but it will be more fall apart at 201
RESTING
wrap the meat in a towel and place in an insulated cooler at least an hour
SHRED
discard gristle and fat
SWEET SAUCE
12 oz dr pepper (or coke or pepsi)
½ C brown sugar
7 oz green chilies
10 oz red enchilada sauce
½ tsp cumin
2 tsp crushed garlic
¼ tsp chipotle chili pepper
salt to taste
mix and add to the meat.
OPTIONAL - I'll sometimes use a hand blender to get a smoother sauce
GREEN ENCHILADA SAUCE
2 tbsp olive oil
1 onion minced
3 cloves garlic minced
1 green pepper chopped
1 jalapeno chopped
¾ lbs tomatillos husked and halved
1 bunch cilantro chopped
1 ½ tsp salt
¼ tsp pepper
1 tsp cumin
2 C chicken broth
1 tbsp sugar
In a sauce pan sautee oil, onion and garlic until translucent
In a blender puree the tomatillos, jalapeno, green pepper, cilantro and broth
Pour over onions and garlic
Add salt, pepper, cumin and sugar - simmer 15 mins
serve warm or chilled.
PICO DE GALLO
4 ripe red tomatoes diced
1 clove garlic minced
¼ C diced onion
¼ C chopped cilantro
2 Jalapenos finely diced
1 lime juiced
½ tbsp olive oil
Salt to taste
Mix everything together, tastes and decide if yours needs more of anything
CREAMY JALEPENO DRESSING
3/4 cup Mayonnaise
3/4 cup whole milk
1 1/2 Tbsp ranch dressing mix
1/2 cup full fat sour cream
4 oz green chilies
1/2 tsp salt
1/2 tsp garlic powder (or 1-2 cloves)
1/2 tsp lime juice
1 bundle fresh cilantro
2-4 pickled jalapeños to taste
in a blender or food processor (blender will leave a smoother dressing the food processor will be slightly chucky) blend the mayo, milk and ranch dressing mix (aka homemade ranch dressing)
Then add everything but the jalapeños and blend until smooth.
Once your at this stage start adding the jalapeños - start with two then tastes and add one at a time - remember the flavor will get spicier over time
Chill for a few hours or over night and serve!
RICE COOKER CILANTRO LIME RICE
2 tbsp butter
4 cloves garlic
2 ½ C rice (or 3 rice scooper scoops)
(water to 3 c level) measure
2 Tbsp fresh squeezed lime juice
4 tsp sugar
6 Tbsp chopped cilantro
Press the Cook button and sautee the garlic and butter (leave the lid open)
Add the rice and stir, then add the chicken stock and stir
stop and restart the rice cooker (closed)
When it'd done let sit 10 mins then open and fluff the rice
Add lime juice, sugar and cilantro and stir
PRESSURE COOKER LIME BLACK BEANS
1 ½ tsp oil
1 small onions - chopped
6 cloves Garlic
4 oz green chilies
2 tsp cumin
1 tsp coriander
2 tsp salt
¼ tsp pepper
1 lbs black beans
1 bay leaf
5 C chicken broth
Juice of 2 limes
1/4 C chopped cilantro
Add oil, Sautee onion, garlic
Add spices and stir
add 1/2 C of the broth and deglaze the inner pot
Add the beans, bay leaf and the rest of the broth
Pressure cook on high for 35 mins and let natural release for 20 mins
Add juice of limes and cilantro and stir
Add most salt to taste
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