Cafe Rio Pork, Rice, and Creamy Tomatillo Dressing

Cafe Rio Pork (Thanks, Cassy!)

3-4 lbs. pork roast or pork loin
1/4 tsp oregano
1/4 tsp cumin
1/2 tsp salt   
1/2 of onion (cut into 4 lg. chunks)
2 garlic cloves, minced

Marinade pork overnight in 20 oz. of coke and 1/4 C brown sugar.

In the morning, drain the pork and place in crock pot.  Cover with water.  Then add seasonings, onion chunks, and garlic.  Cook on low all day.  About an hour before serving, drain the water and shred the pork.  Then put it back in the crock pot and add 1 (14 oz.) can enchilada sauce, 20 oz. coke, and 1 cup of brown sugar.  Cook on low for one hour. 

Cafe Rio Rice

3 C water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can green chiles, diced
3/4 tsp salt
1 TBSP butter
1/2 onion
3 C rice

Blend cilantro, green chiles, and onion together in food processor.  Bring water to a boil and add all ingredients.  Simmer, covered for 30 minutes. 
**Or, after blending the cilantro, chiles and onion with the uncooked rice, just cook in your rice cooker. 

Cafe Rio Creamy Tomatillo Dressing

1 packet of buttermilk ranch dressing, prepared
2-4 tomatillos (canned works well)
1/4 bunch of cilantro
1 clove minced garlic
juice of 1 lime
a few drops of jalapeno green tabasco sauce

Puree everything together in the food processor.  Awesome.

The best tortillas are those from Costco's freezer section.  Then we just placed rice, black and pinto beans and pork inside and rolled them up.  I had the dressing and some shredded lettuce on top of mine.  Otherwise, we think they'd be good with warm enchilada sauce poured on top.  So yummy!

And here's a recipe for Cafe Rio Chicken, but we haven't tried it yet to see how good it is.

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves minced garlic
5 lbs chicken breast

Cook all together in a crock pot, on high, for 4 hours.  Then shred meat and cook for 1 additional hour.