Cafe Rio Recipe

Beans:

1 can black or pinto beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
2 tablespoons chopped cilantro
1/3 cup tomato juice

Rinse and drain beans and set aside.  Add all other ingredients and simmer slightly.  Add beans and cook until warm through.

Pork:

2 pounds boneless, ribmeat, shoulder or picnic butt pork roast
1 can Dr. pepper
1/4 cup water
2 dashes garlic salt

Do enough water, Dr. pepper, and garlic that will cover the pork in the crock pot.  Cook for 8 hours on low.  Then shred mean and top with the Cafe Rio Pork Sauce.

Sauce:

Amount for every 2-3 pounds of meat.
1 can Dr. pepper
1 can red enchilada sauce
1 cup brown sugar
1 can green chili

Add this sauce to shredded pork and cook on low for 2 hours to simmer.

Rice:

1 cup uncooked long grain rice
1 teaspoon butter
2 cloves garlic
1 teaspoon lime juice
1 can 15 ounces chicken broth
1 cup water
1 tablespoon lime juice
2 teaspoons sugar
3 teaspoons chopped cilantro

Combine all but last three ingredients in rice cooker and cook until done.  Then mix last three ingredients together and mix throughout rice once cooked.

Dressing:

1 (1 ounce) package hidden valley ranch dressing mix
1 cup buttermilk
1 cup mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld.  Beware that the dressing tends to get hotter the longer it sits.

Harvest Pork

2 pounds pork tenderloin
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp cumin or chili powder
2 tbs dark brown sugar
1 medium Granny Smith apple peeled, cored and chopped
1 medium sweet potato(es) peeled and chopped
1 medium red onion(s) chopped
4-5 small potatoes peeled and chopped

Mix together salt, pepper, cumin and brown sugar rub onto pork-loin

Toss everything in the crock pot on low 6 hrs

Braised Pork Chops

6 to 8 lean pork chops
1/3 cup flour
1 Tsp salt
1 Tsp dry mustard
1 Tbs oil
1 medium onion, chopped
1 large clove garlic minced (optional)
1 can cream of chicken soup

Preparation:

Coat chops with mixture of flour, salt, mustard, and garlic salt. Brown on both sides in hot oil in skillet with chopped onion. Add garlic for the last minute. Deglaze the pan with a little water, wine, or broth. Put chops in slow cooker and add soup and pan drippings. Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours. Serves 6 to 8.

Mango Pulled Pork

2 1/2 - 3 lb pork loin roast
1 jar mango salsa
1 can coke
1/2 cup brown sugar
1 pkg tortillas
Grated cheddar cheese
Sour cream
Tomatoes

Mix ingredients in crock-pot and cook 4-5 hours checking and breaking a part roast as it cooks. When completed place pork on top of tortilla, adding desired toppings: cheese, sour cream, tomatoes, etc.

Apple-Cinnamon Pork Roast

1 2 1/2 to 3 lb boneless pork-loin roast
1 Tsp dried thyme
1/2 Tsp kosher salt
1/4 Tsp Black Pepper
1 Tbs vegetable oil
1 medium sweet onion, cut into thin wedges
1/2 c apple cider or apple juice
2 janagold or McIntosh apples, cored and thinly sliced
1 Tbs lemon juice
1/2 Tsp ground cinnamon
1 bag (16 oz) coleslaw mix

Directions:
If the roast won't fit in your 4-5 quart slow cooker (it was a little big for ours), trim it and save the pieces for stir-fry later in the week. Then sprinkle the roast with thyme, salt, and pepper. In a large skillet, brown meat on all sides in hot oil.

Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider - we prefer cider because it has a bit more fiber. Cover and cook on high for 2 - 2 1/2 hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables. Makes 6-8 servings.

Pulled Pork

Pork shoulder roast, about 4 pounds (I buy the big one from Costco or Sam's, it is shaped as a roll)
1 1/2 c water (estimate)
1-2 bottles (16 oz) BBQ sauce (I use the Famous Dave's Rich and Sassy)
1 bottle brown sugar BBQ sauce
Brown sugar to taste
Chopped Onion (optional)

Add pork and water, cover and cook on LOW for 8-10 hours or 4-5 hours on HIGH heat setting (I cook it overnight in a roaster). chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add BBQ sauce and chopped onion (optional) and brown sugar. Cover and cook on LOW for 4-6 hours longer. Stir occasionally.