Shredded Pork Burritos (Cafe Rio Style)

Make sure you read all instructions before you begin. Sometimes I forget to read about the rice and end up doing it wrong. It's much better if you follow the instructions closely.

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Shredded Pork Burritos (Cafe Rio Style) Save
Shredded Pork Burritos (Cafe Rio Style)

Make sure you read all instructions before you begin. Sometimes I forget to read about the rice and end up doing it wrong. It's much better if you follow the instructions closely.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
main dish contains white meat tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs slow cooker
main dish

Step-by-step

  • Cook 2 tiny roast (from Wal-Mart) for 4 hrs. OR 1 large roast in crock pot on High for 8 hrs. or on low if your crock pot overcooks. Cook in about 1 cup of water. After it is cooked, Shred the pork .....Mix the brown sugar & salsa & add to the shredded pork & heat thru.
  • Blend in blender. Taste. Thin with buttermilk, if necessary.
  • Combine rice, butter, garlic, lime peel, broth, water. Bring to a boil, cover, cook 15-20 mins. or until tender. Take off heat. In a seaparate bowl combine lime juice, sugar, cilantro and pour over hot rice and stir.
  • Mix all ingredients together. This tastes better if made a little before serving. To serve: Layer burrito shell (I use cook & serve flour tortillas from Costco), pork mixture, rice, salsa, and then cilantro ranch dressing. Can top with cheese and lettuce. This is delicious.

Shredding pork roast accurately depends entirely on cooking it until the internal temperature reaches at least 205 degrees Fahrenheit, the point at which tough collagen fully breaks down into gelatin. Achieving this texture requires patience during the eight-hour low setting or four-hour high setting in a standard six-quart slow cooker. Adapting this multi-component assembly for different yield sizes demands careful attention to the liquid ratios, particularly when scaling down the chicken broth and water for the rice to prevent mushy grains. While a three-pound pork roast yields ample meat for four very large portions with plenty of leftovers, cutting the recipe in half means reducing the salsa and brown sugar glaze proportionally so the pork remains sweet and savory without swimming in excess syrup. Blending the cilantro ranch dressing elements together requires pulsing until smooth, then adjusting the viscosity with drops of buttermilk until it coats the back of a spoon cleanly.

Scaling and Sizing the Components

Adjusting proportions across four distinct elements—the pork, the rice, the bean salsa, and the dressing—means keeping track of ratios independently rather than dividing the entire master list by a single factor. Double the dry ranch seasoning packet only if doubling the mayonnaise and sour cream base, but keep garlic cloves measured precisely by weight or volume rather than blindly doubling them to avoid overpowering the palate. Rice absorption rates remain constant even when scaling the dry grain from one cup to two, requiring a strict one-to-one liquid ratio utilizing canned chicken broth and water. Allowing the black bean and corn salsa to macerate at room temperature for twenty minutes draws out excess tomato juices, which should be drained through a fine-mesh sieve if the mixture appears watery before spooning onto the flour tortillas.

Assembly and Accompanying Pairings

Layering bulky burrito ingredients sequentially prevents structural failure when rolling raw or partially cooked flour tortillas, starting with a dense base of shredded pork to absorb escaping moisture from the cilantro lime rice. Toasting the tortillas in a dry skillet over medium heat for thirty seconds per side increases pliability, preventing tears when wrapping the fillings tightly. Pairing these substantial burritos with crisp, highly acidic sides like pickled red onions or a raw cabbage slaw cuts through the rich combination of mayonnaise, sour cream, and brown-sugar glazed pork. Retaining leftover shredded pork in an airtight glass container with its cooking liquid preserves moisture for up to four days in the refrigerator without drying out the protein during subsequent reheats.

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