As the month draws to a close I just want to remind you all that May is National Barbeque Month. For my family that means, well, we don’t currently have a grill so it doesn’t mean much as far as having an outdoor barbeque goes. But that doesn’t mean that we didn’t enjoy a delicious “un-barbeque” dinner of Sweet ‘n Tangy Pulled Pork Tacos. In some regions of the country this recipe is known as Café Rio pulled pork tacos. If you’re from Utah or Idaho then you know how people idolize this dish.
We cooked a pork roast from a wild hog my hubs shot while out hunting with his brothers. If you don’t happen to have any wild hogs handy you can always substitute a Hormel Always Tender Roast Flavored Pork Roast.
Though there are a lot of ingredients it really is a fairly simple recipe.
Here is the recipe for the taco meat…
- pork butt roast
- 1 can coke
- 1 1/2 cup brown sugar
- 1 cup ketchup
- 1/2 cup french dressing
- 1 envelope onion soup mix
- 2 cloves garlic
- Combine ingredients in the crockpot. Mix and then put the pork butt roast in.
- Cook on low for 8 hours or high for 5 hours.
And here is the recipe for the delicious lime cilantro dressing…
- 1/2 c. buttermilk
- 1 c. sour cream
- 1 packet of ranch dressing mix
- A handful of cilantro
- 1/2 c. (real) mayo
- 4 tbsp. Salsa verde
- Squeeze of lime juice (about 1/2 lime)
- 1 clove of garlic.
- Put all the ingredients into a blender and blend until smooth.
If you are going to make this as a dressing for a Cafe Rio Pulled Pork Salad add one cup of milk and blend.