3-5 lb, pork loin or pork roast
1 1/2 cans of Coca Cola (I'm so embarrassed
1 cup of sugar (yikes!)
7 oz. can of chipotle peppers in adobo sauce
2 t. dry ground mustard
2 t. ground cumin
2 t. minced garlic
1/2 cup brown sugar
Place can of chilies in a bowl and cover with coke. Once the chillies are no longer coated with adobo sauce, remove them and throw away. If you prefer HOT, leave a few chilies in. Combine all ingredients (except pork) in a blender and mix. Place pork roast in crock pot and pour sauce over the top. Cook on high 4-6 hours or low 7-9 hours. Carefully turn roast over halfway through cooking. Remove pork and shred, then throw back in an mix with juice. Use a slotted spoon to remove.
Cafe Rio Cilantro-Lime Rice
1 c. long grain rice
2 c. water
2 chicken bouillon cubes
1 t. butter
2 cloves of garlic, minced
1 t. lime zest
2 T lime juice
2 t. sugar
3 T fresh cilantro
In a saucepan combine rice, water, bouillon, butter, garlic and lime zest. Bring to a boil, cover and simmer 15-20 minutes, or until rice is tender and water is absorbed. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.
Serve along with warmed Flour Tortillas, combining rice, pork plus other favorites i.e. sliced avocados, cheese, black beans, shredded lettuce, etc.
The following dressing is a tasty addition to the above burrito or can be the dressing for a mixed green salad to accompany the meal.
Creamy Lime-Cilantro Dressing
Makes a great southwestern salad by mixing greens with any or all of the following: grilled chicken/avocado/tomatoes/corn/black beans/red bell peppers.)
1 packet buttermilk Ranch dressing mix
1C mayo
1/2 C buttermilk or milk (we used 1 full cup this last time and it was a bit too runny)
juice of 1 lime
2 cloves garlic, roughly chopped
1/2 bunch roughly chopped cilantro
2 tomatillos
hot sauce or red pepper flakes to taste
Put everything in the blender and let it rip! Make it several hours ahead of time to allow it to thicken. If you want to cut corners, use 1 cup of bottled Ranch dressing in place of the mix, mayo and milk, and halve the rest of the ingredients (or use 2 cups and keep the rest the same). Or you can use 1/4 cup salsa verde in place of the tomatillos.
Makes a great southwestern salad by mixing greens with any or all of the following: grilled chicken/avocado/tomatoes/corn/black beans/red bell peppers.)
1 packet buttermilk Ranch dressing mix
1C mayo
1/2 C buttermilk or milk (we used 1 full cup this last time and it was a bit too runny)
juice of 1 lime
2 cloves garlic, roughly chopped
1/2 bunch roughly chopped cilantro
2 tomatillos
hot sauce or red pepper flakes to taste
Put everything in the blender and let it rip! Make it several hours ahead of time to allow it to thicken. If you want to cut corners, use 1 cup of bottled Ranch dressing in place of the mix, mayo and milk, and halve the rest of the ingredients (or use 2 cups and keep the rest the same). Or you can use 1/4 cup salsa verde in place of the tomatillos.
1 comment:
We made this a few months ago and I too was shocked and appaled by how much sugar/coke I was using. But its oh so yummy, and therefore, I dare say, worth it.
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