Dr Pepper Ribs

Dr Pepper Ribs

Ingredients:

Rub:
1/4 cup salt
1/4 cup black pepper
1/4 cup brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle chile pepper (made from smoked dried jalapenos - you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/2 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
2-4 teaspoons of chipotle powder ( I used 2 tsp.)

Two racks of ribs
1/4 cup Dr Pepper


Directions:

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.  Heat the oven to 300 degrees and bring the ribs to room temperature.  In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.  Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.  After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks.  Place back in the oven, meat side up and cook uncovered for 30 minutes.  After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.  At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.  Divide and serve!

Sweet Spice Rub

Sweet Spice Rub

Ingredients:

1/2 cup red chili powder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons coarse salt


Directions:

Combine all ingredients in a small bowl, mixing thoroughly.  Press spice rub onto each side of the steaks, then grill immediately.  Store left over rub in an air tight container in a cool, dry place for up to six months.

Sweet & Savory Apple Butter Pork Chops

Sweet & Savory Apple Butter Pork Chops

Ingredients:

4 boneless pork chops

¼ c. all-purpose flour
½ tsp. kosher salt
½ tsp. black pepper
½ tsp. garlic powder
1 c. high-quality apple cider
¼ c. apple butter
1 tablespoon water
1 ½ tablespoons coarsely ground mustard
1 tsp. pressed garlic
1/2 recipe of Caramelized Onions

Directions:

Preheat oven to 375.

Combine the flour, salt, pepper, and garlic powder together in a small bowl. In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium high heat. Dredge the pork chops in the flour mixture and then brown the pork chops for 2-3 minutes on each side or until they’re brown and crispy.

While the pork chops are browning, combine the apple cider, apple butter, water, garlic, and mustard. When the pork chops are done browning, add the cider mixture to the pan and cook for 1-2 minutes or until the sauce begins to evaporate and thicken. Remove from heat and evenly distribute the caramelized onions over the pork chops. Cover the pan with a lid and place in oven for 30 minutes. Serve with rice and veggies or salad.

Complete Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad

Ingredients:

large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork
Leafy Green or Romaine Lettuce
Pico de Gallo (diced tomato, onion, and cilantro)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or Parmesan)
Cafe Rio Cilantro Ranch
Cilantro Lime Vinaigrette
aluminum deep dish pans

Directions:

Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips, a shake of Cotija cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing! (makes about 6 salads)

Lettuce Wraps

Lettuce Wraps

Ingredients:

1 pound ground pork
sprinkle of pepper
1 bunch green onions
sliced small amount of garlic
2 -3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. cornstarch
½ small head of cabbage, shredded
1 Tbsp. of water
3 large carrots, finely chopped

Directions:

Combine the ground pork, green onions, soy sauce, cornstarch, sugar, pepper, garlic, and water.  Let sit for half an hour.  Add oil to pan, heat.  Stir in meat mixture. Cook until almost done.  Remove from pan.  Sauté vegetables in a small amount of oil until nearly done.   Add meat and heat through.  Serve with crisp lettuce and rice.  Curry or red chili peppers may be added to make it hot.

Pesto-Topped Pork Chops

Pesto-Topped Pork Chops

Ingredients:

4 boneless pork loin chops (3/4 inch thick)

Cooking spray

4 tablespoons refrigerated pesto

3 tablespoons plain bread crumbs

Directions:

When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes.

Top each chop with 1/2 tablespoon pesto and sprinkle with bread crumbs; close grill. Cook 2 to 3 minutes longer or until chops are no longer pink and meat thermometer inserted in center reads 160°F. Place chops on serving plates; top each with 1/2 tablespoon remaining pesto.

Chile Verde

Chile Verde 

Ingredients:

10-12 tomatillos
5 garlic cloves, not peeled
1 jalapeno, seeds and ribs removed, chopped
1 Pasilla chile, cored, seeded and flattened
1 bunch cilantro leaves, cleaned and chopped
1 1/2 to 2 lbs of pork loin (or shoulder), trimmed of excess fat and cut into to 2-inch cubes
Sea salt and freshly cracked black pepper, to taste
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock


Directions:

Position the oven rack close to the broiler. Cover a baking sheet with tin foil (for easier clean up). Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves and the cored, seeded and flattened chile pepper, skin side up on a baking sheet.

Broil in the oven until the tomatillos, garlic and chile are blackened - about 5-7 minutes.

Transfer the chile pepper to a small bowl, cover with plastic wrap, and let cool for 7-10 minutes. Once the pepper is cool enough to handle, carefully remove the blackened skin. Place tomatillos, skins included, into food processor or blender. Remove the now roasted garlic cloves from their skins then add them to the processor. Add the chopped jalapeno pepper, the chile, any extra juice from the roasting tray and cilantro then pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with sea salt, freshly cracked pepper and oregano, to taste. Heat olive oil in a large Dutch oven over medium high heat then brown pork chunks on all sides. Remove pork from Dutch oven and set aside. I had just a little grease in the pan so I didn't add olive oil but if you have no grease, add a bit of olive oil. Place the onions in the Dutch oven and cook until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly, for 60 seconds. Add the pork to the onion mixture then pour your chile verde sauce on top. Add enough chicken stock to cover the meat. Taste and re-season with salt, pepper and oregano to taste. Be careful not to add too much because the chile verde will continue to cook down and concentrate a bit. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Other ingredients:

Flour or corn tortillas
Cilantro and Lime Sour Cream (recipe below)
Cotija cheese
Fresh cilantro, chopped finely (garnish)


Cilantro and Lime Sour Cream:

Ingredients:

1/2 cup of sour cream
1/2 tbsp sweet yellow onion, finely chopped
1 tbsp fresh cilantro, finely chopped
Juice of half a lime
1/2 clove of garlic, minced
Sea salt and fresh cracked pepper to taste


Directions:

Place the meat and sauce inside a warmed flour or corn tortilla then add a bit of cojita cheese. Roll into a burrito or taco, cover with more verde sauce.

Chile Verde

Chile Verde

Ingredients:

10-12 tomatillos
5 garlic cloves, not peeled
1 jalapeno, seeds and ribs removed, chopped
1 Pasilla chile, cored, seeded and flattened
1 bunch cilantro leaves, cleaned and chopped
1 1/2 to 2 lbs of pork loin (or shoulder), trimmed of excess fat and cut into to 2-inch cubes
Sea salt and freshly cracked black pepper, to taste
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock

Directions:

Position the oven rack close to the broiler. Cover a baking sheet with tin foil (for easier clean up). Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves and the cored, seeded and flattened chile pepper, skin side up on a baking sheet.

Broil in the oven until the tomatillos, garlic and chile are blackened - about 5-7 minutes.

Transfer the chile pepper to a small bowl, cover with plastic wrap, and let cool for 7-10 minutes. Once the pepper is cool enough to handle, carefully remove the blackened skin. Place tomatillos, skins included, into food processor or blender. Remove the now roasted garlic cloves from their skins then add them to the processor. Add the chopped jalapeno pepper, the chile, any extra juice from the roasting tray and cilantro then pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with sea salt, freshly cracked pepper and oregano, to taste. Heat olive oil in a large Dutch oven over medium high heat then brown pork chunks on all sides. Remove pork from Dutch oven and set aside. I had just a little grease in the pan so I didn't add olive oil but if you have no grease, add a bit of olive oil. Place the onions in the Dutch oven and cook until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly, for 60 seconds. Add the pork to the onion mixture then pour your chile verde sauce on top. Add enough chicken stock to cover the meat. Taste and re-season with salt, pepper and oregano to taste. Be careful not to add too much because the chile verde will continue to cook down and concentrate a bit. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Other ingredients:

Flour or corn tortillas
Cilantro and Lime Sour Cream
Cotija cheese
Fresh cilantro, chopped finely (garnish)

Cafe Rio Pulled Pork

Cafe Rio Pulled Pork

Ingredients:


2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Directions:

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
*See also Cafe Rio Cilantro Rice & Cafe Rio Cilantro Lime Vinaigrette

Pork Chops Stuffed w/ Gouda & Bacon

Pork Chops Stuffed w/ Gouda & Bacon

Ingredients:

2 oz smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 tsp ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 tsp olive oil
1/4 tsp salt
ground black pepper

Directions:

Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.