SHREDDED SWEET PORK FOR CAFÉ RIO SALADS
1 3-4 lb pork roast       
1 can coke
3 cups salsa (I like La Victoria)
1 cup brown sugar

Place roast in a crock pot with the coke and cook on high for 4 to 5 hours. Drain off coke and shred meat. Combine salsa and brown sugar and toss with pork. Let simmer in crock pot for another hour on low.

CAFÉ RIO RANCH

1 1/3 cup sour cream            4 Tbl salsa verde
3/4 cup mayonnaise              2 cloves garlic, minced
1/3 bunch cilantro                 1/8 tsp Tabasco
1 pkg Ranch dressing            juice of one lime

Put all ingredients in blender and blend until smooth. Store in fridge. It taste better if you make it the day before and let the flavors blend.

SALSA

4 Roma tomatoes Chopped into small pieces
½ of a White Onion Chopped fine
1/3 bunch Cilantro leaves, chopped
½ of a lime squeezed
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Seasoned Pepper Blend

Mix all ingredients together and let set a little while before you eat


CAFÉ RIO RICE

3 cups water                             1 can green chilies
4 tsp chicken bouillon              3/4 tsp salt
4 tsp garlic minced                   1 Tbl butter
1/3 bunch cilantro                    ½ onion, diced
1 1/2 cup rice

Blend cilantro, green chilies, and onion in blender. Bring water to boil. Add all ingredients. Simmer 30 minutes. (I just put everything in my rice cooker, I do not blend the cilantro, green chillies, and onions).       

To make your Cafe Rio Salad, fry the tortilla until lightly golden brown. Thaw and reheat the shredded Pork (you can do this in a crock pot, or on your stove top), place warmed pork on top of tortilla, then add black beans (I do one can of black beans and one can of water and heat on stove top use a slotted spoon to dish out beans), rice, cut up romaine lettuce, and top with dressing. (I usually buy one head of cilantro and divide into three parts, using some for salsa, some for the rice and the rest for the dressing).