Shredded Pork (Cafe Rio)

4 lbs Pork Roast (can double amount because sauce makes a lot)
5 (8 oz) cans Tomato Sauce
3 tsp Pressed Garlic Cloves
1 1/2 - 3 cups Brown Sugar (I use 3 cause I like it sweet!)
4 tsp Cumin
4 cups Dr Pepper
2-4 TBS Molasses
1/2 tsp Salt
Pepper to taste
-Mix all the ingredients, place in a crockpot and let simmer until the meat is tender and pulls away with a fork. Shred with forks. (can cook overnight)
SOO GOOD! Tastes like the real cafe rio salads but you can serve an army for the price of 1 salad! It's super easy too, and you can use left overs for sandwiches too. I always make it and freeze half. For salads I serve it with: Coscto fresh tortillas, cut romaine lettuce, pork, corn, black beans, lime rice, cheese, avocados, tomatoes, sour cream, crushed chips or noodle chips if you can find them, and of course the cilantro dressing! (Mouth watering yet) (Lime rice and dressing recipes are just below too, click rice for lime rice, or dressings for creamy cilantro dressing)

Cream Cilantro Dressing (Cafe Rio)

1 16 oz Jar of La Victoria green salsa (or any green salsa that has tomatillo as main ingredient, found in mexican isle at stores)
1 pkg Buttermilk Ranch Dressing (dry)
1/2 cup Sour Cream
1/2 cup Low fat Mayo
1/2 cup Buttermilk (or regular is ok)
1 cup fresh Cilantro
2 cloves pressed Garlic
1/4 tsp Cayenne Pepper
1/2 tsp Salt
2 TBS Fresh Lime juice
1/2 tsp Cumin
1/2 cup Sugar
Few drops Tobasco sauce (optional!)
- Blend all ingredients together in a blender until smooth and creamy.
(I think it tastes better to blend it, refridgerate it for at least a few hours, THEN serve it. Instead of making and serving right after!)

Lime Rice (Cafe Rio)

2 TBS Butter
1 1/4 cup Rice
2 1/4 cup Chicken Broth
3/4 tsp Salt and Pepper
1 large or 2 small Limes (juice and zest)
2 TBS Chopped Cilantro
1/4 tsp Cumin
-Cook rice with chicken broth (using chicken broth instead of water). In a skillet, melt butter with rice, add lime juice and other ingredients, bring to a boil, reduce heat, cover and cook for 20 min.