Cafe Rio Sweet Pork Barbacoa

Ingredients

• 3 pounds pork (we use boneless pork rib meat)
• 3 cans Coca Cola Classic (NOT diet)
• 1 tsp. cumin
• 1 - 2 cloves minced garlic
• 1/2 (10oz) can red enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
• 1 c. brown sugar
• 1 tsp. dry mustard
• 1 can (7 oz) Chipotle chiles in adobo sauce, drain half the adobo sauce off the chiles and use the sauce in the recipe (if you add the chiles it will be SUPER SPICY)
• 1 jar mild chunky salsa

Instructions

• Put the pork in crock pot, cover 1/2 way with water and cook on low about 8 hours or 12 hours if you have a larger roast.  I start mine at about midnight and then go to the next step first thing in the morning.
• Drain off the liquid and any fat.
• To make marinade, in a bowl or blender mix cumin, garlic, enchilada sauce, brown sugar, dry mustard, and adobo sauce.
• To the pork you will add 2 cans of coke, marinade, and 1 can chunky salsa in crock pot on high for about 3-4 hours (or until it shreds easily) or on low for 8 hours. Shred pork.
• If it looks too thick or isn't sweet enough, add more Coke little by little or more brown sugar in 1/4 c. increments.

Cafe Rio Cilantro Ranch Dressing

Ingredients

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2  to 3/4 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!

Cafe Rio Sweet Pork Barbacoa Salad

Ingredients

• 6 large Tortillas (we like the raw ones from Costco that you cook yourself)
• Shredded cheese, Mexican blend
• Cafe Rio Rice 
• Cafe Rio Black Beans
• Cafe Rio Sweet Pork
• Lettuce (NOT iceberg, use leafy green or Romaine or a mix of them)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole
• Sour cream
• Tortilla Strips or crumbled tortilla chips
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch
• OR Cilantro Lime Vinaigrette 

Instructions

• Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

Cafe Rio's Cilantro-Lime Rice and Seasoned Black Beans

Cafe Rio's Cilantro-Lime Rice

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced or crushed
• 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 tablespoons 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 lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio's Seasoned Black Beans

• 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
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

Instructions

• 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.