Cafe Rio Shredded Pork

Cafe Rio Shredded Pork         

3-5 lb. center cut pork roast or Boston Butt roast 

1/3 c. cider vinegar

2 tsp. molasses   

1 can Coke (NOT Diet Coke!)                                        1 can diced green chilies

1/4 c. brown sugar                                                              3/4 can red enchillada sauce

dash garlic salt                                                             

Put 3-5 lb. Center cut pork roast or Boston Butt roast in crock pot with 1/3 c. cider vinegar and 2 tsp molasses.

Cook in crock pot on high for about 4-6 hours (or until it shreds easily, but don't let it get too dry!) Remove

pork from crock pot and drain any liquid left in the pot.  Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce,

and about 1/4 c. brown sugar (you can add a little more or less to

taste, up to 1 cup.) If it looks too thick, add more Coke little by little.

 

Cafe Rio Black Beans

Cafe Rio Black Beans              

From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

2 T. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 can diced tomatoes (can substitute 1 1/3c. tomato juice)

1 1/2 tsp. salt

2 T. fresh cilantro, chopped

In a non stick skillet, cook garlic and cumin in olive oil over medium heat

until you can smell it.  Add beans, tomatoes, and salt. Heat through, stirring

frequently. Just before serving, stir in cilantro.

Cafe Rio Cilantro Lime Rice

Cafe Rio Cilantro-Lime Rice                

From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

1 c. uncooked white rice                                    1 c. water

1 tsp. butter                                           1 T lime juice

2 cloves garlic, minced                         2 tsp. sugar

1 tsp. lime juice, (fresh is best)              3 T. fresh cilantro, chopped

1 can (15 oz) chicken broth

3 T. fresh cilantro, chopped

In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken

broth, and water. Bring to a boil. Cover and cook on low 15-20 mins,

until rice is tender. Remove from heat. In a small bowl, combine remain-

ing lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in

as you fluff the rice.

Cafe Rio Easy Pico de Galo

Cafe Rio Easy Pico de Galo

From: http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

3 tomatoes, diced

1/2 bunch cilantro, minced

1/2 sweet onion, minced

1 section of green pepper, minced

3/4 cloves garlic, minced

1/3-1/2 c. vinegar

salt and pepper to taste

Mix above ingredients up really well and refrigerate in an air tight container

Side dishes

Peppery Vegetarian Rice
Wheat Berry and Brown Rice Pilaf

Wheat Berry and Brown Rice Pilaf

Wheat Berry and Brown Rice Pilaf 

This recipe has a lot of flexibility. I love it with just the rice and wheat cooked in chicken broth.  To add variety and make it more of a "side dish" add in the other optional items. The hearty, nutty flavor is delicious!

1 c. wheat berries
1 c. brown rice
5 c. chicken broth (I use 5 c. water with 5 scant teaspoons chicken soup base)
Optional:
Salt and pepper to taste (not usually necessary with chicken soup base)
1 bay leaf
1/2 tsp. thyme
1/2 c. chopped onion

1/4 c. chopped mushrooms

pine nuts

1/8 c. chopped parsley

1/8 c. chopped celery
If adding vegetables to this, sautee them in a little bit of butter or olive oil in a medium size pot. After veggies are tender, add wheat berries, brown rice, and broth in pot. Add bay leaf and thyme, and the parsley. if desired. Bring to a boil, then simmer for one hour.  Yield: 5 2/3 cups.