Cafe Rio copy cat

Sweet Pork

2 1/2 lb pork roast

1- 12oz can Dr Pepper (not diet)

3/4 c brown sugar

3/4 c white sugar

3 oz red salsa

2 cloves garlic

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1/4 tsp chili powder

Put your pork roast in a crock pot. In a blender, combine the rest of the ingredients until smooth. Pour over pork roast and cook on low for 8hrs or on high for 5 hrs. Shred pork and coat in juices. Let heat through. Serve!

Black Beans

2 Cans Black Beans, drained and rinsed

1/2 tablespoons olive oil

2/3 cup diced onion

2-3 garlic cloves, pressed or finely minced

2/3 cups chicken broth

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 

Cilantro Tomatillo Ranch Dressing

1 packet traditional Hidden Valley Ranch mix (not buttermilk)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

2 clovse garlic

juice of 1 lime

1 jalapeno

Mix all ingredients together in the blender until thoroughly combined.