Quite a few months ago Matt googled Cafe Rio Pork and we've loved cooking this since. The first time we made it we only cooked the pork and the rice, but once we made the beans and dressing, so much better! It's what makes this meal so great!
Brianne and Tom were coming this weekend so I decided to make this for them. My friend Erica came over for a quick visit, so I convinced her to stay for this delicious meal too. It was a hit, so I decided it was about time to post these recipes for all to try. Hope you all enjoy them!
Cafe Rio Pork
5-6 lb Pork Roast
1 Tbls Cumin
1 Cup Brown Sugar
12 oz. La Victoria Taco Sauce (Red)
20 oz. Coke or Dr Pepper
Put pork in crock pot and fill half way with water. Cook 4 hours on high. Drain water, cut the pork in thirds. Mix together sauce and pour on top of pork. Cook another 4 hours on low. Shred the pork. (I usually only use 3 lb pork and it's still great. Also you might want more brown sugar, taste for your own preference.)
Cilantro Lime Rice
In a saucepan, saute:
2 Tbsp Butter
1 Onion, chopped
4 cloves garlic, minced
In a large pot, bring to a boil:
6 2/3 cups water
8 tsp chicken buillion
1/2 bunch Cilantro, chopped
2 tsp Cumin
2 sm cans Diced Green Chilies
1 Tbsp Lime Juice
1/2 tsp pepper
3 1/2 cups Rice
Saute onion, garlic with the butter until the onion is soft. Add rice and water and all the other ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for about 20 minutes. (This makes a ton of rice. I'm never tried it, but I'm sure you could half it.)
Black Beans
4 Tbsp. Olive Oil
4 cloves Garlic, minced
2 tsp. Cumin
2 cans Black beans, rinsed and drained
2 2/3 cups tomato juice
3 tsp Salt
4 Tbsp. chopped Cilantro
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. (I personally think it is too much salt, so you might want to do less and try it.)
Creamy Tomatillo Salad Dressing
1 cup Sour Cream
1 envelope Ranch salad dressing
1 1/2 envelope Fiesta Ranch Salad dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 limes, freshly squeezed
1 1/4 cup fresh chopped cilantro
Combine all ingredients in a blender (put the liquieds in first) and blend until smooth. Store in the refridgerator. Can be stored in airtight container for up to 2 weeks.
