I have gone to a scrapbook retreat every fall for the past few years. We have a great time scrap booking, chatting and eating. One of my favorite meals is the "Cafe Rio" night. This shredded pork is amazing. Thanks to Melanie for sharing the recipe.
2 1/2- 3 1/2 pounds pork loin roast
1/2 cup dark brown sugar
1/2 cup Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon powdered ginger
1 teaspoon salt
1 teaspoon dry chili powder
1 tsp garlic powder
2 tablespoons dried minced onion
Cook all of the ingredients in a crock pot for approximately 4 hours on high. When done shred the pork. Combine:
1 can red enchilada sauce
1/2 cup dark brown sugar
Pour this mixture over the shredded pork.
Enjoy!
Becky's Notes: The creamy tomatillo recipe is wonderful with this. I love the salad, but I am sure it is great in a burrito as well.
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