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.

Orange Honey Ham

by Brenda

1 cup brown sugar
1/2 cup honey
1/2 cup orange juice
6-8 1/4 inch-thick sliced cooked ham

Mix sugar, honey and orange juice in a pie pan. Dip both sides of ham. Place in casserole dish and pour remaining sauce over ham. Bake at 350 degrees covered for 20 minutes; uncover and bake another 10 minutes or until hot and bubbly.

Cafe Rio Sweet Pork

by Marie

6 lbs pork or beef
1 16 oz bottle of salsa
1 can of Coke
2 cups brown sugar
Place meat in crock pot and fill it half way up to the meat with water. Cook on high for 5 hours. Drain off water. Cut meat in thirds. Mix together sauce ingredients and put on top of meat. Cook an additional 3 hours on high. Shred meat with fork.

Rice
(I didn't like the rice plain but in the burrito it was sooooo good)
1 lb regular rice (2 1/4 cup)
1 bunch of fresh cilantro
Juice of 2 limes
4 cloves garlic
Chop garlic and cilantro. Heat 2 Tlbs of oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add 4 cups of water and lime juice and bring to a boil. Reduce heat and simmer until all the liquid is absorbed and rice is tender.

Dressing
1 packet HIdden Valley Ranch Dressing Mix
1 cup buttermilk
1 cup Mayo
3 Tomatillos (I can never find fresh so I use canned found in the mexican food section at most stores)
2 cloves garlic
1 cup fresh cilantro
1/2 tsp cayenne pepper
Blend all ingredients in a blender and refrigerate a few hours so flavors can blend

*This makes a ton, so invite company over when you make it!

Pork Chops and Gravy - for slow cooker

by Vera

6 (1/2 inch thick) pork chops
8-10 new (red) potatoes with peels, quartered
1 (16 oz.) package baby carrots
2 (10 oz.) cans cream of mushroom soup with roasted garlic

Sprinkle a little salt and pepper on pork chops.
Brown pork chops in skillet and place in slow cooker. Place potatoes and carrots around pork chops.
Heat mushroom soup with 1/2 cup water in saucepan and pour over chops and vegetables.
Cover and cook on LOW for 6 to 7 hours.
Serves 4 to 6.

Baked Chimichangas

Posted by Marie
This is one of our favorite things to do with leftover roast or chicken and is much healthier than the fried alternative. I will spray mine with butter spray for less calories and it turns out fine-just not as crispy as the others.

Shredded cooked chicken, pork or beef
1 1/2 cup beef broth
3 Tlbs red wine vinegar
1 Tlbs chili powder
1 tsp cumin
Flour tortillas
3 Tlbs butter, melted
Shredded cheese
Refried beans

Combine broth, vinegar, chili powder and cumin in saucepan and add meat. Boil until tender and liquid is absorbed. Combine with beans and cheese.
Brush both sides of tortillas with melted butter, spoon filling down middle of each tortilla. Fold ends over filling, then place seam-side down in 9x13 inch pan.
Bake in a 500 degree oven for 8-10 minutes or until golden brown
Serve with additional cheese, sour cream, salsa, cilantro, spansh rice, etc.