Sweet Pulled Pork

Sweet Pulled Pork

By Celeste Giron

3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.

Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.

(I add another can of Coke and cup of brown sugar because I like it sweet.)

Country Style Pork Ribs

Country Style Pork Ribs

By Natilie Giron

3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder


1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.

Café Rio Pork

Café Rio Pork

By Kinder Giron

1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)

Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.

Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.