crockpot cafe rio sweet pork

I have been gone too long! Between all the holidays and being sick for much longer than I would have wished for, blogging took a back seat. Before getting too behind I wanted to share last week’s crockpot recipe. It was soooo good! So far my favorite.  Not only was the pork amazing, but the creamy tomatillo dressing that went on top of the salad made the dish.


For Christmas I received these cool tortilla bowl makers. All you have to do is put the tortilla in the mold (you can see part of it in the picture below – upper left).  The tortillas took about 8 minutes in the oven and I had perfect bowls for our tasty dinner.  I added some shredded cheese to the bottom.

This was step 2.


Step 1: make the pork


Crockpot Cafe Rio Sweet Pork
Adapted from Chef in Training


  • 2 pounds pork roast
  • 1 can cola (NOT diet)
  • 1/2 cup brown sugar
  • 1/2 tsp garlic salt
  • 1/4 cup water
  • 1 (4 oz) can diced green chilies
  • 1 (10 oz) can enchilada sauce


  1.  Put the pork in a reclosable bag to marinate, pour in half of the can of cola and 1/2 cup brown sugar. Marinate for a few hours.
  2. Drain marinade and put pork, 1/2 can of cola, water, can of chiles, enchilada sauce and garlic salt in crock pot on low for about 7-8 hours.
  3. Shred pork.  Serve in fun tortilla salad bowls!

Step 3: make the dressing

Creamy Tomatillo Dressing
Adapted from here


  • 1 packet of ranch dressing
  • 1 cup mayo
  • 1 cup buttermilk
  • 2 tomatillos husked and diced
  • Garlic powder (just a few shakes)
  • juice from 1 lime
  1. Put ranch dressing, mayo and buttermilk in a blender and blend until combined.  Add remaining ingredients and blend until smooth.
  2. Keep in sealed container in the fridge.

**I actually halved my batch and it still made a good amount.

Step 4: assemble everything.  Here’s what went into our tortilla bowls:

  • refried beans
  • pork
  • romaine lettuce
  • tomato and avocado
  • tomatillo dressing


I need to star this recipe.  It was that good!  My pork likely didn’t turn out as sweet as the original recipe since I cut out a lot of the cola and brown sugar, but since my version was amazing, I think I’ll be sticking with it.  Plus the actual process had less steps.  Always a bonus is my book.

Crockpot recipe for week 4: Cafe Rio Chicken

Today was my first day back to teaching/exercising after almost 2 weeks off (being sick kicked my butt :().  I’m excited to get back into the swing of things and into a routine again.

How was your Monday?  Hope it went well!




crockpot salsa verde pork

Hi there!  We had a very merry Christmas in our house.  How about you?

Hunter was definitely spoiled with lots of clothes and many new toys to play with.

And a bouncy red bull to ride.

I feel like there’s a toy overload upstairs now.  Time to move a pile to the nursery for him to play with down there.

We had both sets of parents, 3 brothers, 1 sister and 1 nephew over.  Not all at once, but still, I think that’s the most people we’ve had in our house at the same time.  Thankfully it wasn’t too crowded.  Cozy :)

I planned an easy meal to make on Christmas day, crockpot salsa verde pork.  The selection for week 2 in my year of crockpot recipes.

I just threw the 5 ingredients in the crockpot when I woke up and it was waiting for me by the afternoon.  A quick shred of the pork, prepping of the burrito fixings and lunch/dinner was served!

Crockpot Salsa Verde Pork

Recipe from Chef in Training


  • 2 lbs pork sirloin or loin roast (I used pork butt roast)
  • sea salt
  • 1 (16 oz) jar Salsa Verde
  • 1 (4 oz) can diced green chilies
  • 1 tsp. ground cumin


  1. Spray slow cooker with non-stick cooking spray.
  2. Generously sprinkle salt all over pork roast. Place in slow cooker.
  3. Pour jar of Salsa Verde over pork roast. Next add the diced green chilies and sprinkle the cumin over top.
  4. Cover and cook on LOW for 8 hours.
  5. Shred pork and stir back into the sauce. Serve as a filling for tacos or burritos with your favorite toppings!

What I liked

  • few ingredients with awesome flavor
  • not too spicy

What I didn’t like

  • it was a bit fatty, but that’s because I used a pork butt roast

Week 3 recipe: Cafe Rio Sweet Pork

This has been fun so far!

Hope you have a great weekend.  We’re onto Christmas celebration #2 this weekend with my family.  Should be fun!