I love Costa Vida. Seriously, I’d eat there every week if my budget would allow! I wanted to make an attempt for an at-home, simple-yet-still-so-delicious Sweet Pork Burrito. If you don’t believe ME that it was so darn close you could fake it, just ask the dozen family members who we shared with at lunch: they absolutely loved it!
Sweet Pork Burrito
3-4 lb. Pork roast
2 tbsp. and 1 cup Brown Sugar
1 tsp. Red cayenne pepper
2 tsp. Cumin
1 tsp. Salt
1 can Dr. Pepper
2 Chicken bouillon cubes
1 clove Garlic, minced
½ small Yellow onion, chopped
In bowl, mix 2 tbsp. brown sugar, cayenne pepper, cumin and salt together. Rub all over roast. Place in crock pot on LOW all night.
Add Dr. pepper, bouillon cubes, garlic and onions. Keep on LOW.
An hour before serving, shred pork roast and add 1 cup brown sugar.
Serve in tacos, burritos, or salads. Melt cheese with a tiny drizzle of the sauce on top for ‘smothered’.
Notes: Some say to use Coke, but I used Dr. Pepper because it’s what we have in abundance at our home. We had a 3 ½ lb. roast, and it was enough for ten adults, plus plenty of leftovers.
For our portion of the leftovers, I made this:
In 9×9 pan sprayed with non-stick spray, place one tortilla.
Cover with one cup pork roast leftovers.
Add one cup shredded lettuce and diced tomato combination. Sprinkle with cheese.
Repeat layer, putting ½ cup pork roast sauce and ½ cup cheese over top.
Bake in oven at 350 F for about 30 minutes, or until warmed throughout.