Utah's Cafe Rio Pork Barbacoa


This recipe is in response to a request. I found it in a Utah newspaper. The restaurant serves this sweet pork in burritos and in salads. For the burrito garnish with chopped tomatoes, salsa, lettuce and sour cream.

2 1/2

lbs pork (any cut)


teaspoon salt


teaspoon pepper


teaspoon garlic salt

1 (10

count) package medium flour tortillas

2 (15

ounce) cans mild green chili sauce, divided


cup brown sugar

1 (15

ounce) can black beans, well drained


lb monterey jack cheese, grated


  1. Cut pork into large cubes and place in slow cooker with 1/3 cup water. Season with salt and pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from cooker and drain. Shred meat and place in a bowl. Stir in 1/2 cup green chili sauce and brown sugar.
  2. Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Warm the tortillas in a microwave to make them easier to roll.
  3. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture down the middle of each tortilla. Sprinkle 1 to 2 tablespoons of black beans. Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups of green chili sauce over burritos and sprinkle with Monterey Jack cheese.
  4. Cover with foil and bake 25 to 30 minutes or until cheese is melted and burritos are warmed through.
  5. Serve with desired garnishes.