Café Rio Sweet Pork

What you’ll need:

  • 2 pounds pork roast
  • 2 cans Coke (NOT diet)
  • 1/2 c. brown sugar
  • 1/2 tsp garlic salt
  • 1/4 c. water
  • 1 (4 oz) can diced green chilies
  • 1 (10 oz) can enchilada sauce (used Old El Paso)
  • 1 c. brown sugar

Instructions:

Put the pork in a resealable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.
Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Creamy Tomatillo Dressing

  • 1 packet Hidden Valley Ranch salad dressing mix
  • 1 c. mayonnaise
  • 1 c. milk
  • 2-3 tomatillos, remove husk, cut in 1/2
  • 1 bunch of fresh cilantro (cut off most of stems)
  • 1 generous tsp of minced garlic
  • juice of 1 lime (I use two!)
  • 1 jalapeno (remove the seeds or leave them in if you like it SPICY!)

Throw it all in the blender and BLEND!  Refrigerate.

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