I am appalled that I haven't posted this recipe yet. If I am having a crowd over for dinner and want less stress, this is what I always seem to default to. By "default", I don't mean "settle for." This chicken/pork is so flavor-bursting that you will never forget it.
This is the deal: Make the chicken or pork in the crock pot and let it cook all day, on high for 2-3 hours to get it going, then on low for 4-5 hours, until the meat is very soft and will shred easily with two forks. I usually just put all the dishes on the counter and let people do what they want. I LOVE to make a big salad on my plate, my husband likes to put everything in a tortilla and chow.
The Amazing Cafe Rio Bar
~2 lbs. chicken or pork (You can use less than this, I usually use about 1 large chicken breast for every 2 people that I am feeding.)
1 c. Lea & Perrins Worcestershire Sauce
2 T. dried chopped onions (You can use fresh too)
1 t. garlic powder
1 t. chili powder
1 t. dried oregano
1 t. ground ginger
1 t. salt
1/2 t. pepper
1 c. red enchilada sauce (comes in a can, you can also use red or green taco sauce)
1 c. brown sugar (sometimes I decrease this to 2/3 - 3/4 c.)
Place chicken in crock pot. Combine next 8 ingredients in small bowl then pour over chicken. Cook as said above. An hour or so before serving, add enchilada sauce and sugar. Make sure to use a slotted spoon when serving.
In the afternoon or an hour or so before dinner get any or all of these toppings ready:
- black beans
- guacamole (for recipe, click)
- pico de gallo (diced tomatoes and red onions, chopped cilantro and jalapenos and lime juice)
- finely shredded cheddar cheese
- green or red leaf lettuce
- whole kernel corn
- sour cream
- tortillas of your choice