Cafe Rio Sweet Pork Tacos (Homemade Tortillas)

One of our all time favorites in the Ghormley home is this Cafe Rio rip off recipe of Sweet Pork tacos. Chris served his mission in France and the only thing he learned to cook while there was homemade tortillas. But I'm not complaining because they are my favorite thing ever and we will NEVER buy store bought tortillas again. (Except the ones at Costco that are raw, they are the only acceptable substitution but we don't have a Costco card).

Sweet Pork:

Ingredients:

Marinade-
3 lbs boneless pork shoulder (or other cuts of meat have worked, but shoulder is the best)
12 oz coke can
1/4 cup brown sugar

Mix in after shredded:
10 oz enchilada sauce (we always use red)
2 cloves minced garlic
4 oz diced green chilis (we have used rotel instead)
1/2 cup brown sugar (use more or less if your roast is bigger or smaller)

Directions:

1. Marinade pork for at least 2 hours, better if you do it over night, in the can of coke and brown sugar.

2. Put both the liquid and the meat in your crock pot/instant pot. Cook on low for 8 hours or high for 4 hours. (slower and lower is better!) We actually like to pressure cook it for 40 minutes at the end. We find it makes it more fall-aparty, like you want. (fall-aparty is not a word, but it describes my meaning well).

3. Remove the meat and shred it, discard the liquid!

4. Put the meat in the crockpot and add the enchilada sauce, garlic, green chilis, and brown sugar. Slow cook it for another 30-60 minutes.

Slap it onto one of these homemade tortillas and it will change your life!

Chris Ghormley's Most Amazing Homemade Tortillas

Equal Parts oil, water, and milk

One cup of each will make 30 to 40 tortillas

We use vegetable oil, because it's cheap. We've done it with Olive Oil in a pinch, and they taste amazing. We haven't tried it with coconut oil, but I'm sure it will work!

Mix together and add 5 parts what you used of flour (so 5 cups of flour for 30-40 tortillas)
Use the flour to get it to a consistency that will allow you to form golf ball sized balls and roll them out to make a flat tortilla. (You can make them whatever size you want, but the golf ball size will make your standard sized tortilla).

Use a basic frying pan (shallow like you'd use for omelettes or crepes) and sprinkle salt in the bottom. Fry it until it bubbles up on each size. No need to fry it in oil or anything, just a salted pan.

They keep for only a few days, but they rarely last a few days in our fridge. We use them for enchiladas, breakfast burritos, and they are also yummy to just eat plain!