Laura's Cafe Rio Sweet Pork Salad

Sweet Pork

• 2 lbs Pork
• 3 Cans Coke
• 1/4 C. Brown Sugar
• Dash of Garlic salt
•  1/4 C. Water
• 1 Can Sliced Green Chiles
• 3/4 Can Enchilada Sauce
• 1 C. Brown Sugar

Put pork in a heavy duty ziploc bag to marinade. Add a can and a half of coke and 1/4 c. brown sugar. marinade a few hours or overnight.

Drain marinade and put pork, 1/2 cup of coke, water, and garlic salt in crock pot on high for about 3-4 hours. (Or until it shreds easily. Don't let it get too dry) Remove pork from crock pot and drain any liquid left in pot. Shred pork.

In food processor or blender blend 1/2 can coke, chiles, enchilada sauce, and brown sugar. (about a cup or to taste) if its too thick add more coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours then serve.

Black Beans

• 2 Tbs Olive Oil
• 2 Cl Minced Garlic
• 2 Cans Black Beans
• 1 tsp Salt
• 1 tsp Cumin
• 2 Tbs Cilantro

Suate olive oil and garlic in pan then add all other ingredients

Cilantro Lime Rice

• 1 1/2 C. rice
• 1 tsp butter
• 2 cloves minced Garlic
• 1 tsp Lime Juice
• 16 Oz. (2 C.) Chicken Broth

Bring all ingredients to boil, reduce heat, simmer until done. Then add 

• 1 Tbs Lime
• 2 tsp Sugar
• 3 Tbs Cilantro

Cilantro Ranch Dressing

• 1 packet "Traditional" hiddeb valley ranch mix (not buttermilk)
• 1 C. Buttermilk
• 2 Tomatillos, husk removed and diced
• 1/2 bunch of cilantro
• 1 clove garlic
• Juice of One Lime
• 1 Jalepeno (remove seeds if you dont want it spicy.)

Mix all ingredients in blender. Store in fridge.