365 Days of Slow Cooking Guest Post: Cafe Rio Pork
Today I would like to share with you a great slow cooker recipe, courtesy of Karen over at 365 Days of Slow Cooking. Being a snowboarder, I love slow cooker recipes. I can just put everything in the pot, then head out for the hill for the day. Karen’s site has tons of delicious slow cooker recipes for those who could always use a bit more time. She also has her own cookbook as well! With that said, I would like to welcome Karen!
Hi, I’m Karen from 365 Days of Slow Cooking. I am so excited to be doing a guest post for Savour the Senses! Jenny’s posts are so beautiful. Today I’ll be sharing with you a beautifully easy and tasty recipe.
But first just a little about me…I’m the self-crowned queen of the crockpot. I completed a goal of cooking 365 different slow cooker recipes in 365 days. I learned a lot. I learned there are a lot of mediocre slow cooker recipes out there. Finding recipes that fulfill my expectations for slow cooking was a hard thing to do.
I believe that there are four essential components for a good go-to slow cooker recipe:
- something that tastes good
- something your family will ask for again
- something that is inexpensive (relatively)
- something that you don’t have to slave in the kitchen for hours making
This recipe fulfills all four components. It literally is 4 ingredients and is a “dump and go” recipe. It is so perfect for feeding a crowd. I hope you enjoy it!
|Cafe Rio Pork with all the fixings…find the other recipes here|
Cafe Rio Pork
- 6 lbs boneless pork roast (I use shoulder cut, Boston butt or a picnic roast, no use using the more expensive tenderloin)
- 2 (8 oz) cans El Pato Mexican style tomato sauce (I found mine with the regular tomato sauce but it could also be hiding in the Hispanic section of the grocery store)
- 1 cup brown sugar
- 4 (8 oz) cans tomato sauce
- Place the pork in a slow cooker with 1/2 cup water.
- Cook pork roast on LOW until it is easy to shred (about 6-8 hours).
- Shred pork and discard drippings.
- Add tomato sauces and brown sugar; cook on LOW for 2 more hours.
- Serve over salad, tortillas, or on toasted buns.
|Cafe Rio Pork in the crockpot|
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