Recipe Edition: Sweet Pork Tacos

Sweet pork tacos were on the menu tonight. I just got this recipe from my mother in law over the weekend and I was anxious to try it out myself. I’ve had a few different “Cafe Rio/Costa Vida” sweet pork recipes but this one is by far the best yet! It is so delicious and super easy to throw together. It was the perfect meal for a rainy and slightly gloomy day.

I started with a raw flour tortilla. 30 seconds on each side in a skillet and you have the yummiest tortilla:

First, add some cilantro-lime rice (jasmine rice, cilantro, lime juice, butter and salt):

I’m not a fan of beans, but I added some anyway. Black beans spiced with cumin:

Time for the Sweet Pork deliciousness:

A little thrown-together-at-the-last-second pico de gallo:

Drizzle on some Creamy Cilantro Ranch:

Top it all off with some lettuce and voila!:

You can also add cotija cheese, avocados and/or tortilla strips. Mmm!

Craig was a happy man tonight. Eden had 2 helpings and Brea just picked the cheese off of the cheese quesadilla I made for her and dipped it in sour cream.

Sweet Pork

4 lb pork roast
2 c. Dr. Pepper
2 c. water

2 c. Dr. Pepper
1 large can of red enchilada sauce (I used Macayo’s brand)
3 t. honey
3 t. pressed garlic
2-3 c. brown sugar (I used 2 cups)
4 t. cumin
pepper

Cook roast in CrockPot on Low for 8 hours or overnight in 2 cups of water and 2 cups of Dr. Pepper. After 8 hours, drain and discard liquid. Pull pork apart with a fork. Add second set of ingredients to the pork and simmer on Low for 2-4 more hours.

Creamy Cilantro Ranch

1 packet of Hidden Valley Ranch dressing
8 oz salsa verde green salsa (in a can)
1/2 bunch of cilantro with stems (washed)
2 garlic cloves chopped
1/4 c. mayo
1/4 c. sour cream
1/8 t. hot sauce (I used Tobasco)

Put all ingredients in a blender, and mix till  smooth and creamy