Cafe Rio

By gnoll

Ingredients

• 6 lbs pork roast (shoulder/butt)
• 1 lg jar salsa
• 2 can coke
• 2 c brown sugar
• 1 lb long grain rice
• 1 bunch cilantro
• 2 limes-juice
• 4 cloves garlic
• 2 Tbls oil
• 4 c water
• 1 pkg hidden valley ranch buttermilk
• 1 c buttermilk
• 1 c mayo
• 3 tomatillos
• 2 cloves garlic
• 1 c fresh cilantro
• 1/2 tsp cayenne pepper
• tortillas
• lettuce
• tomatoes
• cheese
• black beans opt.
• corn opt

Preparation

Step 1

PORK:
Put in crockpot with water half way up. Cook on high for 5 hours. Drain, cut into thirds. Mix sauce ingredients and pour over pork. Cook for 3 more hours and shred.

RICE:
Heat oil in skillet and rice and chopped garlic and cilantro. Saute 3-5 min stirring frequently. Add 4 cups water and juice from 2 limes. Bring to a boil ad reduce heat until all liquid is absorbed. Fluff with fork.

DRESSING:
Blend all ingredients in blender.

Fry tortillas in a little oil and sprinkle with a little cheese. Serve as salads or burritos.