Sweet Pork

Wednesday, June 4, 2008
Sweet Pork Sweet Pork1 pork roast (2-3lbs)salt & pepper1 garlic clove (minced)waterenchilada sauce (to taste)brown sugar (to taste)2 cans Dr. Pepper1 small can green chiliesSalt and pepper roast to taste, put roast and garlic in a crockpot, add water (fill a small crockpot about half full) and cook on low for about 5 hours. Remove roast, drain water (and remove any fat or drippings), and return roast to crock pot. Add 1 can of Dr. Pepper and 1/2 c. of brown sugar (to start off with). Let roast cook on low 3 more hours (at this point you can pull your pork apart, break it into 3 or 4 chunks but don't shred or pull it completely). Transfer roast (including any liquid) to a large skillet and pull apart. At this point it all becomes your tastes. Add green chilies, enchilada sauce, more brown sugar and Dr. Pepper (obviously the more b. sugar and Dr. Pepper you add the sweeter it is and by adding more enchilada sauce it becomes less sweet).Rice4 t chicken bouillon4 t garlic –minced½ bunch cilantro1 can green chiles—or equivalent fresh¾ t salt1 T butter½ onionChop cilantro and onions (very fine). Add all ingredients with your rice and make your rice according to your rice package (make 3-4 servings).Café Rio (Yummy) Tomatillo Dressing1 buttermilk ranch dressing packet (make as per recipe, reduce buttermilk and mayo by 3/4 c if you want a thicker dressing)2 tomatillos (I like to use 3 for a little more tomatillo flavor)½ bunch of cilantro1 clove garlicJuice of 1 lime1 jalapeño (remove seeds if you don't want it spicy)Put all ingredients in food processor or blender and then refrigerate for at least 30 min so dressing can thicken.Extra Things NeededBlack beans, Tortillas, Guacamole, Pico de gallo, Cheese, and Romaine lettuceOkay those are the main ingredients. I bought some tins from the store (so it would really feel like Café Rio), and wrap style tortillas (I used sun dried tomato wrap tortillas because they are really thin like Café Rio's tortillas). Sprinkle a little cheese on the tortillas and then warm in the oven (just until cheese is beginning to melt), remove and place in tin, add rice some black beans, and pork. Top with lettuce, pico de gallo, guacamole, slice of lime, and tortilla strips ( couldn't find any so I made my own). Put as much or as little of the tomatillo dressing as you like and ENJOY!!!! Posted by Brandi

Cafe Rio Shredded Pork Salad with Ranch Dressing

This is the best copy cat of Cafe Rio Shredded Pork that I have tried. Brandi has a good one it is much faster. This one takes a little more time.
The night before you plan on serving this dish. You need to do the following
Take a Pork Roast 31/2 to 4 lbs
Mix together and rub on port roast. Put in crock port on low. Cook all night
2 Tbs brown sugar
1 to 1 1/2 t cayenne pepper
2 tsp cumin 1 t salt
Next morning add
1 can coke 1 c chicken stock
2 cloves garlic minced
1 small onion chopped
Keep cooking in the crock pot on low.
About an hour before serving, shred roast and add 1 c brown sugar
Salad Dressing
1 pkg Hidden Valley Ranch Dressing mix
8 oz C Salsa Verde
2 cloves garlic
3/4 c mayo
3/4 c sour cream
1/4 t Tabasco sauce (if kids are eating this I omit this)
1/2- 1/2 c fresh cilantro
Mix in blender. Add lime juice to taste. Mix ahead of time and chill if for several hours. It can be thinned with buttermilk
We like to go to Costco and get the package of the uncooked flour tortillas. We cook them add a bed of lettuce, some tomatoes, cheese and the pork with some rice and black beans. YUM!!

Asian Orange Chicken (makes 4 servings)

1 1/2 c Water, 2 T Orange Juice, 1/4 c lemon juice, 1/3 c rice vinegar, 2 1/2 T soy Sauce, 1 T grated orange zest, 1 c packed brown sugar, 1/2 t. minced fresh ginger root, 1/2 t minced garlic, 2 T chopped green onion, 1/4 t red pepper flakes, 3 T cornstarch with 2 T water.

2 Boneless skinless breast, 1 c all purpose flour, 1/4 t salt, 1/4 t pepper, 3 T olive oil.

Pour into sauce pan 1 1/2 c water, orange juice, lemon juice, rice vinegar and soy sauce and set over Place chicken pieces into resalable plastic bag. When contents of sauce pan have cooled pour 1 c sauce into bag over chicken. Reserve remaining sauce and seal bag and refrigerator at least two hours.

In another resealable plastic bag, mix the flour salt and pepper. Add marinated chicken pieces and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet and brown on both sides.

Remove to paper towels and cover with aluminum foil. wipe out the skillet and add sauce bring to boil over med-high heat. Mix together corn starch and 2 T water stir into sauce. Reduce heat to med low, stir in chicken pieces and simmer about 5 min stirring occasionally.

My oldest Grandson Loves Panda Express "Orange Chicken". I tried this once when we had company coming from out of town as a tribute to My oldest Grandson (since I was doing a girls weekend with my oldest granddaughter). It is a good receip to double/trible. I cut back a bit on the red peppers if it's for kids. Everyone liked it and asked for the recipe. Here it is -from Grandma Shirley