Cafe Rio Pork & Rice....again

I know my very talented sister Marie already posted a Cafe Rio pork recipe. It is delicious...believe me. I found another recipe and tried it..and found it Smithalicious worthy as well. I changed some things in it...and it's pretty tasty. A different version on a great dish. Either one you try, you'll be happily pleased!
-Matti

Cafe Rio Pork
2 pounds pork roast
3 cans (or 32 oz Coke (DO NOT USE DIET!)
1/2 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can (32oz)of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1 can (12 oz) of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain liquid left in the pot. Shred pork.

In a food processor or blender, blend 1 (32 oz) can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot, cook on low 2 hrs.

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in while "fluffing" rice.