Cafe Rio Sweet Pork

Name: Cafe Rio Sweet Pork Recipe
Yield: 16
Ingredients: Cafe Rio Pork; 6 lbs. pork; 1 16 oz. bottle of salsa; 1 can Coke; 2 cups brown sugar; Place pork in crock pot and fill 1/2 way up the pork with water. Cook on high for 5 hours. Drain off th water. cut pork in thirds. Mix together sauce ingredient and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Return to the crock pot and leave on low until ready to serve. SErves 12.; Lime-Cilantro Rice; 1 lb. long-grain rice (2 1/2 cups); 1 bunch of cilantro; Juice of 2 limes; 4 cloves of garlic; Chop garlic and cilantro. Heat 2 T. of oil in skillet. Add rice and all chopped ingredients. Saute 3-5 minutes sitrring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker's direcxtions. If you don't have a rice cooker combine rice water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.; Creamy Tomatilla Salad Dressing; 1 packet Hidden Valley Ranch Buttermilk Dressing; 1 cup buttermilk; 1 cup mayononaise; 3 tomatillas (look like green tomatoes--a must!); 2 cloves of garlic; 1 cup fresh cilantro; 1/2 tst. cayenne pepper; Blend all ingredients in the blender. Refrigerate.; To make the salad: Heat up a can of black beans. Heat a tortilla in a skillet. Sprinkle with grated cheese. Place it on a plate or in a large bowl or pie plate. Layer with rice beans pork lettuce and dressing.

Number of Servings: 16

Ingredients

Cafe Rio Pork6 lbs. pork1 16 oz. bottle of salsa1 can Coke2 cups brown sugarPlace pork in crock pot and fill 1/2 way up the pork with water. Cook on high for 5 hours. Drain off th water. cut pork in thirds. Mix together sauce ingredient and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Return to the crock pot and leave on low until ready to serve. SErves 12.Lime-Cilantro Rice1 lb. long-grain rice (2 1/2 cups)1 bunch of cilantroJuice of 2 limes4 cloves of garlicChop garlic and cilantro. Heat 2 T. of oil in skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, sitrring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker's direcxtions. If you don't have a rice cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.Creamy Tomatilla Salad Dressing1 packet Hidden Valley Ranch Buttermilk Dressing1 cup buttermilk1 cup mayononaise3 tomatillas (look like green tomatoes--a must!)2 cloves of garlic1 cup fresh cilantro1/2 tst. cayenne pepperBlend all ingredients in the blender. Refrigerate.To make the salad: Heat up a can of black beans. Heat a tortilla in a skillet. Sprinkle with grated cheese. Place it on a plate or in a large bowl or pie plate. Layer with rice, beans, pork, lettuce and dressing.

Directions

look at ingredient list

Serving Size: Makes 16 salads

Number of Servings: 16

Recipe submitted by SparkPeople user CALLIECHINEN123.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 967.7
Total Fat: 47.6 g
Cholesterol: 162.0 mg
Sodium: 649.0 mg
Total Carbs: 92.9 g
Dietary Fiber: 4.4 g
Protein: 49.3 g

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