Sunday, January 2, 2011

Cafe Rio Pork at home!!

Logan and I love Cafe Rio, a mexican grill that is really popular where we live, but we can't afford to eat there all the time. I got this recipe from the same book I got the Spinach Pesto Linguine I've also posted on my blog. I love that it makes everything you'd need to make a bunch of different Cafe Rio entrees--salad, burrito, enchilada, quesidilla, whatever floats your boat. I usually make the roast, and then freeze half of it right away. We can eat the other half of the roast for quite a few days afterwards, and it is so yummy. Makes for a great "date night in" too. We love to invite people over to serve this because it's impressive but it's a cinch to make.
Hope you love it as much as we do!!

4-5 pounds pork roast
3 t. minced garlic
4 c. Dr. Pepper
3 T. molasses
Pepper to taste
4 (8 oz.) cans tomato sauce
2 c. brown sugar
4 t. cumin
1/2 t. salt

In 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. butter
4 1/2 c. chicken broth
Pepper to taste
Juice of 4 small limes
2 1/2 c. rice (uncooked)
1 1/2 t. salt
4 T. chopped cilantro
1/2 t. cumin

Melt butter and stir together with rice in rice cooker or large pot. Add other ingredients. Cook until rice is done.

Creamy Cilantro Dressing
1 (16 oz.) jar green salsa
1/2 c. sour cream (I use light)
1 c. chopped cilantro
1/2 t. salt
1/2 t. cumin
1/2 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 light
1 t. minced garlic
juice from 2 limes
1/2 c. sugar

Put 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!!

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