Cafe Rio's Sweet Pork
Ingredients-2 lb pork (I use boneless pork rib meat)
- 3 cans Coke (NOT Diet)
- 1/4 c brown sugar
- dash garlic salt
- 1/4 c water
- 1 can (4 oz.) dice green chilies
- 3/4 (10oz.) can red enchilada sauce (I use Old El Paso brand, medium, but any spiciness will work)
- 1 c. brown sugar
Instructions
- Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
- Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in a crockpot. Cook on high for 3-4 hours, or low 6-8 hours, until it shreds easily, but don't let it get too dry. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
- In a food processor or blender, blend 1/2 can of Coke, chilies, enchilada sauce an remaining brown sugar (about a cup, adjust to taste). If it looks too thick, add more Coke little by little.
- Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Cafe Rio's Cilantro-Lime Rice
Ingredients- 1 c. uncooked rice (long-grain white rice)
- 1 tsp. butter or margarine
- 2 cloves garlic, minced
- 1 tsp. freshly squeezed lime juice
- 1 can (15 oz.) chicken broth
- 1 Tbsp. freshly squeezed lime juice
- 2 tsp. sugar
- 3 Tbsp. Fresh chopped cilantro
Instructions
- In a saucepan combine rice, butter, garlic. 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender.
- Remove from heat.
- In a small bowl combine remaining lime juice, sugar and cilantro. Pour over hot cooked rice and mix as you fluff the rice.
Cafe Rio's Black Beans
Ingredients- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 can (15 oz) black beans, rinsed and drained
- 1 c. tomato juice
- 1/2 tsp. salt (optional)
- 2 Tbsp. fresh chopped cilantro
Instructions
- In a nonstick pan, cook garlic cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt (optional).
- Simmer until tomato juice is reduced, stirring every few minutes.
- Just before serving stir in the cilantro.
Sweet Pork from Vickie Morris
Ingredients- 1 (3-5 lb) boneless pork roast
- 1 cup salsa
- 1 cup brown sugar, packed
Instructions
- Place ingredients in a greased slow cooker. Cover and cook on low heat for 8-10 hours
- Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken.
- Use meat in burritos, tacos, or salads. IF freezing, keep juice and freeze with meat.
Café Rio style salad dressings
Cafe Rio’s Cilantro-Lime Vinaigrette
Ingredients• 2 tomatillos
• 1/2 bunch cilantro
• 2 cloves garlic
• 1 Tbsp. diced jalapeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
• Juice of 2 limes
• 1 Tbsp. sugar
• 1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference. We used Kraft brand vinaigrette)
• In a food processor or blender, combine tomatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).
Cafe Rio’s Cilantro Ranch Dressing
• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Instructions
• Mix all ingredients together in the blender. That's it!
