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Tuesday, May 10, 2016

Sweet Pork

I've tried several different recipes for cafe rio/costa vida style sweet pork. Some of them were super involved, but I loved how simple and delicious this one was so I wanted to share it with you.  I'm a huge fan of a low work to taste ratios and this one fits the bill perfectly.  If I can remember to put the pork in the coke to marinade the night before, it makes it extra easy.  (I have skipped the marinading step before when I was in a hurry and the pork still turned out delicious.)  It wasn't quite as tender, but it was still easy to shred and tasted great on our salads!

Sweet pork salads seem to be one of the few things we eat at large family get-togethers. Everyone seems to like them and since there are several components, it's easy to make assignments and have everyone pitch in.  The recipe is easily doubled (or more) to feed a large crowd.  We love this meat on salads, in burritos, enchiladas, tacos, and even on nachos.  There is no wrong way to eat it!

 - Leesh

Shredded Sweet Pork


1 can coke, for marinating
Garlic salt
Freshly ground black pepper
2 lbs boneless pork (I have used boneless spare ribs and a loin roast both with great results)
⅓ cup brown sugar + more to taste if needed
2 cups salsa, blended until smooth


Generously season pork with garlic salt and freshly ground black pepper.  Place in ziploc bag with coke and remove as much air as possible.  Refrigerate 4+ hours.  

After marinating time, dump pork and marinade into a lightly greased slow cooker.  Cook on low for 6-8 hours.  Shred pork and drain liquid, reserving ½ cup liquid.  Add shredded pork back to slow cooker and add salsa and brown sugar.  Cook on low until heated through.  Add reserved cooking liquid until desired juiciness is achieved.  Taste and add more brown sugar if you like it sweeter.

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