Cafe' Rio's Sweet Pork Burrito

These are a bit time consuming to prepare, but totally worth it. So if you have time to plan ahead, try these! They are super good!!

(I didn't make the ranch dressing, but I did make the pork, rice and beans)

Sweet Pork
Ingredients:
2 pounds pork roast (boneless ribs can be used as well)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Directions:
1. 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. Marinate overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice
Ingredients:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro


Directions:
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 lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Mix all ingredients together in the blender. That's it!

Black Beans
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Zesty Slow Cooker Chicken BBQ (Or Pork)

This is my modified version of a recipe from Maceys. My modifications are in blue.
3 lbs boneless, skinless chicken breasts I used country style pork ribs. I think a beef or pork roast would work too. Why not?
1 18 oz bottle BBQ sauce
1/2 cup Italian dressing or 1/2 packet Italian seasoning mix plus 1/8 c. vinegar. (Dry seasoning is like 20 cents and makes 1 cup of dressing.  There's plenty of fat in the meat so I omitted the oil from the packet directions and used half the vinegar required).
1/4 cup brown sugar
2 Tbs Worchestershire sauce

Place meat in crockpot.  In a bowl, mix BBQ sauce, Italian seasoning and vinegar or 1/2 cup Italian dressing, brown sugar and Worchestershire sauce.  Pour over chicken.
Cover and  cook 3-4 hours on high or 6-8 hours on low. (I cooked my ribs on high for 6 hours)
Shred meat with 2 forks.  While you're shredding the meat, pour the liquid from the crockpot to a saucepan and bring to a boil to reduce. This will make a nice, thicker sauce. Return meat and sauce to crockpot.

Serve on toasted buns.