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Ingredients
- 1 3 lb pork loin roast (be sure the roast is completely thawed)
- 1 16 oz jar salsa (2 C salsa)
- 1 can green chilies
- ½ C brown sugar
- 1 can black beans, undrained
- Tortillas
- Cheese
- Lettuce
- Tomato
Instructions
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.
Thanks for this pulled pork recipe– oh how I miss Cafe Rio! The first time I went there with my older brother and he happened to get a phone call right as I was ordering.
Apparently, he really wanted me to try the pork barbacoa salad because after his phone call,when he found out I had ordered a chicken salad he was a little bummed out and made me promise to get the pork barbacoa salad next time. And thankfully I kept that promise because it’s now one of my favorites!
I made your recipe the other day (didn’t have green chilies so I didn’t add them), and it turned out delicious! I shredded the meat right in the crock pot to make it a little easier.
You can see my post about it at https://busymomrecipes.com/dinner/slow-cooker-pulled-pork/
How wonderful! A sweet pork recipe that doesn’t call for Coke!!
This sounds delicious — thanks.
That’s an inventive answer to an interesting question
Living in Central Ohio we have no Cafe Rio! I see recipes for their food all the time and frankly wish we had them here. I’ve made many of your recipes and love your site so after researching many a recipe I decided to make yours as there was no coke/pop in the recipe. It’s cooking away in the crockpot and can’t wait to try it! It smells wonderful. Keep the great recipes coming Jamie!
Now that we have 2 of the recipes from Cafe Rio, how about a double for the green sauce. I saw someone posted a version here, but there’s seems to have a creamy ranch texture. Can’t wait to make these!