Sunday, May 13, 2012

Cafe Rio Pulled Pork Burritos Recipe

If you know me, you know how much I love Cafe Rio's pulled pork burritos. This weekend I decided to find the recipe and make it myself, to treat myself for mother's day. I got the recipes from different websites, and in the end, my enchilada style burrito tastes exactly like the ones from Cafe Rio. Even the post-eating food-induced coma is coming on just as it should!
Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Green Enchilada Sauce 
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable. Add the onions and garlic to the blender.
Pour the blended mixture in the large stockpot and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Additional ingredients
Tortillas, preferably homemade or uncooked tortillas for authentic flavor
Colby jack cheese
Romaine lettuce, shredded or finely chopped
Black beans, warmed

Roll up rice, beans, pork, enchilada sauce, and cheese in large tortilla to form the burrito. Slather with a big ladle full of the green enchilada sauce and additional Monterey Jack cheese on top. Place in the oven at 450-degrees until cheese is melted. Serve with lettuce and pico de gallo

Using these recipes, you can easily make 10 burritos, and costs somewhere around $25 for all the ingredients. That sure beats $8 a pop at Cafe Rio!


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