Cafe Rio Anyone?!

So I'm totally stealing this recipe from my sister-in-law Stephanie; in fact I copied and pasted it exactly! (Hope you don't mind Steph!) She posted it on her blog a while back and I want to share it with all of you! We had the pork for dinner tonight as a salad and it was almost identical! We even went as far as to buy the tortillas that you cook at home...mmm mmm good! Loved it!

Cafe Rio Shredded Pork
3 1/2 pound pork roast
1 bottle taco sauce (8 Oz.)
1 T. cumin
1 cup brown sugar
1 can Coke (not diet)

Cook pork in crock pot, 1/2 covered in water, on low for three hours.

Dump out the water that the pork has been cooking in and add ingredients to pork, cook on low for three more hours.

Shred pork after cooking. Let sit in juice until you are ready to serve it. It coats the rest of the meat and helps it keep the flavor.


Lime Rice
In a sauce pan, saute;
2 T. butter
1 yellow onion, chopped
4 garlic cloves, minced

In a large pot, bring to boil the following:
6 2/3 C. water
8 t. chicken bouillon
1/2 bunch cilantro (chopped)
2 t. cumin
2 small cans diced green chilies
1 T. lime juice
1/2 t. pepper
3 C rice (maybe a half cup more, you can play with it)
sauted onions and garlic cloves

after boiling turn down to simmer and cover so rice will cook. (About 45 minutes)


Cafe Rio Chicken
5 pounds of chicken breast
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves of garlic, minced

Mix all ingred. together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.


Tomatillo Dressing:
1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix
1 C. buttermilk
1 C. Mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t. lime juice
1/2 to 1 small jalapeno, seeds removed

Blend all together in a food processor, blender, bullet...whatever you have.

Cilantro-Lime Vinaigrette Dressing:
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced

Combine in blender or food processor.

*This vinaigrette recipe is fairly good, but a little off. You can actually buy a little container for a dollar.... I think it's worth it :)

We like to warm up a tortilla, melt some cheese on it, dish out some rice, pile on the pork/chicken, add some back beans and Romain lettuce, top it off with dressing and wrap the whole thing up burrito style.

"*We made big salads with ours the first night-starting with a tortilla on the bottom, a little cheese, black beans, rice and then piling the Romain on top with some pico and guac...yummers! Then for lunch the next day, we had leftovers and made burritos. So good.

*Also, this recipe makes a TON of rice. We halved it, and it was a perfect amount for my family of 4."