Cafe Rio Pork Barbacoa

As we mourn the loss of our beloved childhood playground, the Center Street Reams, I thought it appropriate to post a recipe that would be pay tribute to the life and the culture of that great establishment.  (I also just happened to be making this today so it worked out great) So, in respectful reflection, here is one of my favorite "Mexican Food" recipes to help ease the mourning process.  Viva la Reams!!!!

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 10 hours or so.  I added some cloves of garlic, and a splash or two of Dr. Pepper to the water, because I can't stand to cook meat without seasoning.  I also rubbed the top of the roast with a little cumin, and a titch of garlic salt.  After 10 hours, drain pork (retain strained liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Shred the pork and add it back to the crock pot.  Add Dr. Pepper mixture to the meat and cook on low an additional 4 hours.

Sit back, make yourself a delicious burrito, and remember the good old days at Reams......hot dogs, ice cream and soda in the hot, dirty parking lot, weird meat, Dad's trinket aisles...and the SMELL ;) ENJOY!  Hugs, Alicia
 Photo Courtesy of Keller Express Photgraphy