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Monday, March 24, 2008

Pork Tenderloin (Cafe-Rio Style)

3 pound Pork tenderloin roast
16 oz Salsa
1 Can of Coke or Dr. Pepper
2 Cups Brown Sugar

Place roast in crockpot and add enough water to fill the crockpot 1/2 way up. Cook on high for 5 hours. Then Pour the liquid out and discard it. Cut up the roast into 3-4 pieces and place it back in the crockpot. Puree the salsa in a blender or food processor and transfer to a bowl. Add the coke and brown sugar and mix until sugar is disolved. Pour ove the roast and cook on high in crock pot for 3 more hours. Then shred meat with a fork. Serve with the extra sauce in the serving bowl to keep the meat moist.

1 comment:

Chris Davis said...

use pork shoulder or butt for a better shred. and cook it in the sauce instead of water. makes for a flavorful eat.