Café Rio Sweet Pork
3 ½ Lbs Pork Loin Roast
28 oz Diced Tomatoes
2 in Chipotle Chilis (from canned chipotle chilis adobo sauce any unused portion can be frozen) (for Clean Eating sub 2-3 diced jalapeños)
1 Tbl Coarse Real Salt
1 Tbl Chili Powder
1 tsp Garlic Powder
1 tsp Cumin
½ Cup Maple Syrup *
⅓ Cup Honey
⅓ Cup Apple Cider Vinegar *
If Pork Loin is very large, cut into two or three pieces. Place the pork loin in a crock pot and turn on to high heat. Place all other ingredients in a blender and puree until very smooth. Pour over the pork in the crock pot and cook for 5-6 hours, or until tender and shreds easily with a fork. Shred and toss well in sauce. Keep warm until ready to serve.
Lime-Cilantro Ranch Dressing
- ¾ Cup Buttermilk
- ¾ Cup Mayo
- 2 Small Tomatillos (quartered)
- 1 Clove Garlic
- Juice of ½ a Lime
- ¼ Cup Cilantro
- ½ Tbl Dill, fresh (packed)
- 2 Tbl Parsley, fresh (packed)
- ½ tsp Real Salt
- ½ tsp Garlic Powder
- ⅛ tsp Ground Mustard
- Place the buttermilk, mayo, tomatillos, garlic, and lime juice in a blender. Puree until very smooth. Add the remaining ingredients to the blender and puree just until the herbs are finely chopped.
2 15 oz cans black beans - drain and rinse 1 can, don't drain the other
1 garlic clove - minced
1 teaspoon cumin
2 tablespoons olive oil
½ cup tomato sauce
½ cup water
¼ cup cilantro - chopped
salt and pepper to taste
In a nonstick skillet over medium heat, cook the olive oil, garlic, and cumin for 2 minutes or until fragrant. Add the black beans. Cook for about 5 minutes or until some of the liquid from the beans has evaporated/been absorbed. Stir in the tomato sauce and water. Season to taste. Stir in the chopped cilantro. Serve warm!
Cafe Rio Cilantro Lime Rice
4tsp Chicken Bouillon
4tsp Minced Garlic
1/2 bunch of Cilantro
1 can diced green chiles
3/4 tsp salt
1Tbsp butter
1/2 onion chopped
3 cups rice (NOT INSTANT)
4tsp Minced Garlic
1/2 bunch of Cilantro
1 can diced green chiles
3/4 tsp salt
1Tbsp butter
1/2 onion chopped
3 cups rice (NOT INSTANT)
Put Chicken Bouillon, Garlic, Cilantro, Green Chiles, Salt, Butter and onion in a blender and puree until completely smooth. Then put in a sauce pan with 3 cups of water. Boil once boiling add rice and simmer for about 30 minute or until soft. (this rice recipe is optional – regular cooked rice works great)
Another option:
2 cups uncooked long grain brown rice
- 4 cups water or low sodium chicken broth
- 1 lime, zested and juiced
- 1/2 cup cilantro, chopped
- 2 tsp garlic powder or 1 tsp of fresh garlic, minced
- salt and pepper to taste
- Add rice, water or chicken broth and lime zest to a medium saucepan and bring to a boil.
- Reduce heat to low and cook for 30-35 minutes or until the water is fully absorbed and the rice is tender.
- Take off of the heat and stir in the lime juice, cilantro and garlic powder. Season with salt and pepper to taste and serve immediately.
Pork Salad: Tortilla, Sweet pork, Lime-cilantro ranch, Romaine lettuce, Diced tomatoes, Monterrey jack cheese, Beans, Rice, Salsa, Tortilla strips or baked tortilla strips, Guacamole, Sour cream, etc. Can also serve as burritos on tortillas.
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