sweet pork

This version is made in the slow cooker and it's perfect for adding to tacos, burritos, quesadillas and more! It's deliciously flavorful and super tender, just like Cafe Rio!

Slow Cooker Sweet Pork Barbacoa

lbs pork shoulder ((aka Boston Butt Roast))

light brown sugar (,

tsp chili powder

paprika

onion powder

garlic powder

tsp black pepper

chicken broth

tomato paste

Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper.&nbsp;

Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours.&nbsp;

Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard.

&nbsp;Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.

This delicious barbecue  is very easy to do even more so if you use the marinade powder (that&#039;s where I &quot;discovered&quot; this delicious Korean dish), but making it from scratch using a mini food processor or blender makes it almost as easy as opening a packet of  marinade mix.

Dwaeji Kalbi (Sweet and Spicy Korean Pork Barbecue)

kilo Pork Spareribs (2.2 lbs

Brown Sugar (packed)

Soy Sauce

Water

Mirin (sweet rice wine)

pc Red Onion (peeled and finely grated)

pc Apple (small size /

Garlic (minced)

Sesame Oil

Black Pepper

Red Pepper Chili Flakes (or ½ teaspoon Cayenne Powder)

pcs Green Onions (thinly sliced (optional))

SPRINKLE SUGAR

Sprinkle brown sugar over pork and mix well to evenly coat.

LET SIT

Let sit at room temperature for 10 minutes while preparing marinade.

WHISK

In a bowl, whisk together remaining ingredients.

TRANSFER

Transfer pork into a large sealable freezer bag. 

ADD MARINADE

Add marinade, press out excess air from bags, and seal.

TURN BAG

Turn bag over several times to ensure beef is evenly coated.

REFRIGERATE

Refrigerate for at least an hour (for pork cutlets/tenderloin) but preferably overnight (especially if using spare ribs).

HEAT GAS

Heat gas or charcoal grill to medium-hot.

DRAIN

GRILL PORK

Grill pork, turning once, to desired doneness, about 3 to 4 minutes per side.

GARNISH

Garnish with thinly sliced green onions, if desired.

SERVE

Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. Oh it's so good! We've perfected the Cafe Rio Sweet Pork Copycat Recipe!

Cafe Rio Sweet Pork

Pork Shoulder/Butt (Bone in with a nice fat pad on top)

Tablespoons Garlic Powder

Tablespoon Chili Powder (Heaping)

Tablespoon Cumin

Tablespoon Smoked Paprika

(Heaping)

Onion Powder

Oregano

(Large

Onion (Large Halved)

Stalks Celery (Halved)

Bay Leaves

Enchilada Sauce

Cup Coke (Or Dr Pepper is great too)

Cups Light Brown Sugar

Garlic Powder

Cornstarch

Red Enchilada Sauce

Cups Brown Sugar

Cans Rootbeer (Dr Pepper,

Teaspoon Garlic Powder

Heat the oven to 225°

In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.

Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.

Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.

Set the uncovered pork butt in the oven and bake for 12 hours.

Remove from the oven and allow to rest for 1-2 hours.

Pour the juices into a fat separator.

Shred the meat well, discarding large pieces of the fat pad.

Pour 1/3 cup of the juices back onto the pork and toss to combine well.

In a small bowl, whisk together the cornstarch and water.

Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.

Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.

Pour the sauce all over the pork and toss to coat.

Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.

Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.

Shred as normal, preparing the sauce separate and toss to combine.

For the Slow Cooker

Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.

Shred the meat.

Mix the Sauce packet, brown sugar and pop and bring to a simmer over medium high heat until thickened a little. Toss with the shredded meat and cook an additional 30 minutes.

For the Quick Version

https://embed.mediavine.com/videos/n3dna2fzwfnbmq6qniby

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. We've perfected the Cafe Rio Sweet Pork Copycat Recipe! It's a tender pulled pork recipe with a code or dr pepper sauce that Utah loves!

Pork belly stewed in soy sauce and pineapple juice

Pork Hamonado

pork

pineapple juice

pineapple chunks

garlic (crushed)

soy sauce

brown sugar

whole peppercorn

cooking oil

Salt

Heat the oil in a cooking pot. Fry each side of the pork belly for 2 minutes.

Pour-in the soy sauce, pineapple juice, and half of the pineapple chunks.

Add the garlic and whole peppercorn. Cover and let it boil.

Reduce the heat to a simmer. Continue cooking until the pork tenderizes. Note: This should take around 60 minutes. You can add water as needed.

Add the remaining pineapple chunks and brown sugar. Season with salt as needed. Cook for 2 minutes.

Serve warm with rice. Share and enjoy!

https://www.youtube.com/watch?v=4z4fUj_6hjo

This video will show you how to cook a simple and easy version of pork hamonado. You can make it for lunch or dinner and serve with rice.

Here are the ingredients:
2 lbs. pork belly, sliced into serving pieces
2 cups pineapple juice
20 ounces pineapple chunks
6 cloves garlic, crushed
6 tablespoons soy sauce
3 tablespoons brown sugar
2 teaspoons whole peppercorn
3 tbsp. cooking oil
Salt to taste

How to Cook Pineapple Pork Belly | Pork Hamonado Recipe

Top 4 sweet pork recipes from across the web

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Top Tags

Slow Cooker Sweet Pork Barbacoa

Dwaeji Kalbi (Sweet and Spicy Korea...

Cafe Rio Sweet Pork

Pork Hamonado

Top 4 sweet pork recipes from across the web

The most viewed sweet pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Sweet Pork Barbacoa

Dwaeji Kalbi (Sweet and Spicy Korea...

Cafe Rio Sweet Pork

Pork Hamonado

The most viewed sweet pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine