Costa Vida Sweet Pork With Costa Vida Rice Recipes
SWEET PORK
One of my favorite restaurants is Costa Vida and their sweet pork is to die for. I have looked everywhere for a similar recipe. Of course Costa Vida won't give out the recipe, but this is close.
Provided by KelBel
Categories Pork
Time 8h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours.
- Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken.
- Use meat in burritos, tacos, or salads.
- If freezing, keep juice and freeze with meat.
Nutrition Facts : Calories 372.1, Fat 12.9, SaturatedFat 4.7, Cholesterol 117, Sodium 237.7, Carbohydrate 23.2, Fiber 0.4, Sugar 22.1, Protein 39.2
COSTA VIDA RICE RECIPE - (3/5)
Provided by á-6386
Number Of Ingredients 7
Steps:
- Add all together, bring to a boil, turn down temperature and simmer 10-15 minutes. Serve with Pork Barbacoa and Sweet Black Beans.
COSTA VIDA SWEET PORK
Steps:
- Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.
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- Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.
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- Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
- Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
- Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
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