Cafe Rio Pork Salad

Sweet Pork
2-3 lbs pork roast
1 can Dr. Pepper
1 can green chillies
2 Tb brown sugar
1 tsp cayenne pepper
2 tsp cumin
1 tsp salt
1 cup chicken broth
2 cloves garlic, minced
1 yellow onion chopped
1 cup brown sugar

Directions:
Mix together brown sugar, cayenne, cumin, and salt. Rub on roast. Put in crock pot on low for 5 hrs or so. Add Dr. Pepper, chicken broth, garlic and onions. Cook for 3 more hours. About 1 hr before serving, shred roast and add 1 cup brown sugar.

CILANTRO-LIME RICE

1 c. uncooked 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 a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a small pot, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

This tastes way better if you use the uncooked tortillas found at Costco. Top with cheddar, cilantro, ranch, salsa, and guac.