Cafe Rio Pork

     As I have always said, it is good to have friends, especially ones that are good cooks.  Twenty years ago my friend, Denise, shared her Cafe Rio recipe and it has been a family favorite ever since.  It is perfect for a large crowd, and people just can't get enough.  I have also included the Rice and Dressing recipes, those are simply to die for...but you will want to live and enjoy every single morsel.  Thanks Denise, love you  ;)

Ingredients~
1 Pork Roast (Shoulder or Butt, you can use a Loin but it is more lean and you will have to shave it vs shred it, I have done both)
1 can Enchilada Sauce
1 can Coke
1 cup Brown Sugar (I sub using Swerve Brown Sugar or Lakanto's Golden Monk Fruit use code Paige20 for discount at checkout)
1 cup Salsa
2 teaspoons dry Mustard
2 teaspoons Cumin, optional

     Add Pork Roast to lined Crock Pot, if no disposable liner then coat inside with cooking spray, combine remaining ingredients and pour over top, cook on low 6-8 hours.  Shred and use in Tacos, Wraps, Salads, over Rice or simply by itself.  Top with Sour Cream, Cilantro, Cheese, Quest Protein Tortilla Chips, Salsa, Beans, or Avocado if desired.  Enjoy :)

Rice~
3 cups Water
3 cloves minced Garlic
1 teaspoon Salt
1 can diced Green Chilies
4 teaspoons Chicken Bouillon
1/2 bunch chopped Cilantro
1/2 chopped Onion
3 cups Rice

     Put all ingredients into a Rice Cooker and follow manufacturer's directions.  If using stovetop, bring all ingredients to a boil and follow manufacturer's time chart.  Watch carefully as it burns easily.

Dressing~
1 1/3 cup Sour Cream
1 bunch chopped Cilantro
1 packet dry Ranch Seasoning
1 Tablespoons Green Salsa
Juice of one Lime
3 cloves minced Garlic
Dash Tabasco
3/4 cup Mayonnaise

    Mix all ingredients in blender and serve.  Best if chilled ahead of time to let the flavors marry.  Enjoy  :)