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Pork Recipes, Chao Parmesan, Recipes Pork, Parmesan Pork Sound, Pork Tenderloins, Plain Chicken, Tenderloins Recipes, Fogo De Chao, Pork Chops
for the sauce 3 tablespoons butter 4 tablespoons flour 1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon) 1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium) ¾ teaspoon cumin ½ teaspoon onion salt 2 tablespoons brown sugar 2-3 cups shredded sweet pork (see my Copycat Cafe Rio Sweet Pork recipe HERE!) 4-8 flour tortillas 1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend) ½ cup chopped cilantro
Kalua Pork ~ 1 (6 pound) pork butt roast 3 Tbsp Hawaiian sea salt 3 Tbsp liquid smoke flavoring Pierce pork all over with a fork. Combine liquid smoke and salt. Rub mixture over meat. Place roast in a slow cooker with enough water to cover the bottom of the cooker. Cover, and cook on low for about 10 hours, turning once during cooking time. Remove meat from slow cooker and shred.