The best thing we did was explore Old Colorado. They have a festival called Territory Days and it was a blast. We had to ride a yellow school bus to get there and for some reason that excited me. I'm odd, I know. They had some exotic birds and I don't know why, but this owl creeped me out:
Isn't his face creeptastic? |
Anyway, I asked The Husband what he would like me to cook this weekend and he insisted on pulled pork. I found this recipes from a blog that had Cafe Rio copycat recipes. I miss Cafe Rio very much and have made this several times. The pork tastes exactly like it does at Cafe Rio. All I do is butter some buns, toast them lightly, and add some cheese. Voila! Amazing pulled pork sandwiches. I also love this because it requires my amazing crock pot.
Pulled Pork
2 pounds pork (we use boneless pork rib meat)
How I toast the buns |
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce
1 c. brown sugar
1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar. If it looks too thick, add more Coke little by little.