Hope you love it as much as we do!!
Pork4-5 pounds pork roast3 t. minced garlic4 c. Dr. Pepper3 T. molassesPepper to taste4 (8 oz.) cans tomato sauce2 c. brown sugar4 t. cumin1/2 t. saltIn a crock pot, combine all ingredients except roast. Mix well. Add roast(s), and cook on low for 8-12 hours until the roast shreds easily with a fork. When the roast is falling apart and shreds easily, remove from crock pot and shred meat. Remove about half the liquid from the crock pot and return the meat to it. Keep it warm in the crock pot until ready to serve. You can freeze left over meat.Lime Rice (You can double this if you're going to serve all the meat to a large crowd. I usually half this recipe when I am making it for my family and I don't want a lot of left over rice)4 T. butter4 1/2 c. chicken brothPepper to tasteJuice of 4 small limes2 1/2 c. rice (uncooked)1 1/2 t. salt4 T. chopped cilantro1/2 t. cuminMelt butter and stir together with rice in rice cooker or large pot. Add other ingredients. Cook until rice is done.Creamy Cilantro Dressing1 (16 oz.) jar green salsa1/2 c. sour cream (I use light)1 c. chopped cilantro1/2 t. salt1/2 t. cumin1/2 t. cayenne peper (if your green salsa is medium or hot, you might want to put in less of this)1 pkg. ranch dressing (dry)1/2 c. mayonnaise (I use light1 t. minced garlicjuice from 2 limes1/2 c. sugarPut all ingredients in a blender and blend WELL. Chill before serving.For the beans I just buy canned black beans, drain them about half way, mix in a little bit of pico de gallo or salsa, and warm them up. You'll also need tortillas, grated cheese, salsa, lettuce, avocados/guacamole, whatever else you like to eat with your Cafe Rio Masterpiece!!