Carnitas Meal from Cafe Rio

Shredded Pork

  • 4-6 lbs pork loin
  • 1 16 oz jar salsa
  • 1 can coke (optional)
  • 2 cups brown sugar


Put everything in a crock pot and cook on high for 2 hours. Turn to low for about 4-5 hours more. Open it and shred meat and cook on low for a little longer (about 30 minutes).


  • 3 cups water
  • 4 tsp chicken bullion
  • 4 tsp minced garlic
  • 1/2 bunch of finely chopped cilantro
  • 1 can green chilies
  • 3/4 tsp salt
  • 1 Tbsp butter
  • 1/2 chopped onion
  • 2 cups rice


Add everything to a 9×13 inch casserole dish. Cover with tin foil and bake in the oven at 350 F for about 40 minutes or until liquid is all absorbed. Stir it all up before serving.

Creamy Cilantro Dressing

  • 1 buttermilk ranch dry dressing package, prepared according to directions
  • 2 tomatillos, husks removed
  • 1/2 bunch of cilantro
  • 1 clove garlic
  • juice from 1 lime
  • 1 jalepeno, seeds removed (add seeds if you want it hotter)


Blend all ingredients together in a blender or food processor. Store in fridge.

Serve the shredded pork, rice and dressing with or without tortillas.

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