Cafe Rio Pork Burritos or Salad

SWEET PORK

2 pounds pork

3 cans Coke (NOT diet) (I maybe used a can and a half)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce

1 c. brown sugar

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 crock pot on high for about 3‑4 hours (or until it shreds easily). 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 Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). Put shredded pork and sauce in crockpot and cook on low for 2 hours.

LIME RICE
1 c. uncooked 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

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 and sugar. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn, drained.

1 1/3 c. tomato juice

1 1/2 tsp. salt

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

MEXICAN RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1 clove garlic

juice of 1 lime

1 jalepeno (remove the seeds)

Mix all ingredients together in the blender. Thats it!