Pulled or Shredded Sweet Pork

A Copy-Cat Recipe Made Famous at Costa Vida or Café Rio

May 13, 2008 Gary W Toyn

Mexican Sweet Pork has become a wildly popular alternative to shredded beef or chicken, and is great for tacos, burritos or taco salads.

Pulled or shredded sweet pork is the latest Mexican food craze to hit the Intermountain states, where a rapidly growing population of Latino immigrants has thankfully influenced the local food scene. Variations of this recipe has found its way onto the menus of chain restaurants like Café Rio and Costa Vida, both hugely popular food joints that appeal to a mostly gringo clientele.

It’s believed that sweet pork is a fusion of Mexican and Caribbean/Cuban cuisine, as it has the same appearance of jerked pork. It can be served much like jerked pork, or can be used in tacos, burritos, chimichangas, or taco salads.

The recipe calls for a four-pound pork roast. It may seem to be too large for most families, but remember, the roast will reduce to about two-thirds of its original size. Also keep in mind that any leftovers can be easily refrigerated or frozen and re-heated as needed. (Most Mexican food is usually better the second day anyway!)

This recipe is wonderfully simple, and has only three main ingredients: a pork roast, Pace picante sauce, and brown sugar. The first time you try this recipe, insist on Pace picante sauce, as it is the most authentic flavor to the original restaurant versions. Although not manditory, if you are able to keep an eye on it once it starts to cook, it's nice to be able to stir it regularly in order to make sure the meat it is cooked evenly.

Mexican Sweet Pork

Serves: 12

Difficulty: Easy

Prep time: 5 minutes

Cook time: 6-8 hours

Ingredients:

  • 4 lb pork shoulder roast (the more fatty the roast, the better)
  • 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
  • 2 Cups brown sugar
  • Salt and pepper to taste

Procedure:

  1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
  2. In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
  3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.
  4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
  5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.
  6. After 8 hours, continue to shred the meat until no chunks remain.
  7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.

Serving Recommendations

Sweet Pork Tacos

  • Heat a fresh, flour tortilla on a grill or in a pan over medium heat. Turn the tortilla over upon its becoming slightly browned and crispy. After turning the tortilla over, add about 2 oz. of Sweet pork in the center of the tortilla, along with a small handful of shredded cheddar or cotija cheese. Cover with a lid for about 1 minute, or until cheese is melted. Remove from heat, fold in half. Add fresh cut Romano lettuce and diced tomato, and serve.
  • A perfect complement to this recipe would be a side of black or pinto beans and saffron rice.

The copyright of the article Pulled or Shredded Sweet Pork in Latin/Caribbean Cuisine is owned by Gary W Toyn. Permission to republish Pulled or Shredded Sweet Pork in print or online must be granted by the author in writing.