Today is my 15th anniversary. My awesome hubbie set up a vacation to Hawaii, so I will be taking a little blogging break. I will probably go through withdrawals, I’ve never been away from my blogging friends for so long. Although, being in Hawaii will probably ease my pain just a little. 😉
I have about five hundred things on my to do list before we leave, so I shouldn’t be taking the time to post, but I just had to share this recipe. Because people are calling and asking me for it. And I’m just
crazy nice that way.
This is another great recipe from Leigh Anne at yourhomebasedmom. I made it for my family a couple weeks ago and we loved it. You can serve it as a filling for tacos (like this picture), or you can use it to top salad. Either way it is just darn good.
We had a Mexican themed Relief Society dinner at my church last night, and made this along with my Bajio chicken. We them buffet style with freshly cooked tortillas, lettuce, tomatoes, black beans, cheese, corn, green onions, rice, homemade salsa and guacamole, sour cream, chips, and Cafe Rio dressing. Oh my goodness, it was heavenly!!!! Everyone was raving (hence the phone calls mentioned above,) and I think we all ate too much. With all those toppings to choose from, it was even better than eating out-I’m not kidding! I am having leftovers for lunch and I can hardly wait.
Crock Pot Cafe Rio Pork
Salt & pepper
1 cup brown sugar
2 cups salsa
Season the pork with salt and pepper and place in a crock pot. Pour brown sugar and salsa over the top. Cook on low for 7 hours, or high for 5. Remove pork, trim fat, and shred. Return to crock pot and cook for another 30-60 minutes. Serve with all the fixins for tacos. Yummy!!Notes:
-The original recipe called for 1-2 pounds of pork, but I had tons of juice leftover, so have added extra meat.
-Leigh Anne has used pork tenderloin and carnita, I used boneless pork ribs because they were on sale for $1.29 a pound. They worked fabulously!