Ingredients
3 lbs Pork Shoulder/Butt, Bone in with a nice fat pad on top
1 Tablespoons Garlic Powder
1 Heaping Tablespoon Chili Powder
1 Tablespoon Cumin
1 Tablespoon Smoked Paprika
1 Heaping Tablespoon Kosher Salt
2 Teaspoons freshly ground black pepper
2 Teaspoons Onion Powder
3 Teaspoons Dried Oregano
2 Large Carrots cut in half
1 Large Onion, Halved
2 Stalks Celery, Halved
2 Bay Leaves
1 Cup Coke
2 1/3 Cups Light Brown Sugar
1/2 Teaspoon Garlic Powder
1 Teaspoon Cornstarch
1 Teaspoon Water
Directions
1. Heat the oven to 225°
2. In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.
3. Rub the seasoning mixture all over the pork and place in a 9×13″ pan, fat pad facing up.
4. Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.
5. Set the uncovered pork butt in the oven and bake for 12 hours.
6. Remove from the oven and allow to rest for 1-2 hours.
7. Pour the juices into a fat separator.
8. Shred the meat well, discarding large pieces of the fat pad.
9. Pour 1/3 cup of the juices back onto the pork and toss to combine well.
10. In a small bowl, whisk together the cornstarch and water.
11. Meanwhile, in a pot, add the brown sugar, garlic powder and Coke. Whisk to combine.
12. Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.
13. Pour the sauce all over the pork and toss to coat.
14. Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.
15. For the Slow Cooker
16. Prepare everything the same, but set the pork and bouquet garnish in a slow cooker for 8-10 hours.
17. Shred as normal, preparing the sauce separate and toss to combine.
Serve with Cilantro Lime Rice and Cilantro Lime Dressing.
Makes: 3 servings
Source: https://ohsweetbasil.com/cafe-rio-sweet-pork/ (submitted by Rachel Bayles)