Cafe Rio Salads II

Pork Barbaquoa

4-6 lb boneless pork roast
3 cups brown sugar
3 cups salsa
12 oz. Dr. Pepper (Cuz it comes straight from Heaven)
*Put all ingredients in crockpot and cook on high until meat falls apart. Remove meat from juice after about 4-5 hours into it, shred and return meat back into crock pot with juice. Cook for a couple more hours on low.

Chicken

6lb. chicken breast
1 T. cumin
1 T. chili powder
Kraft Zesty Italian Dressing (1 bottle)
3 cloves garlic minced

*Put all ingredients in crockpot, cook on high for 4 hours. Remove meat from juice, shred and return back to crockpot. Cook for 1 more hour.

Cilantro Rice

1 can green chiles
1/2 onion
1/2 bunch cilantro
4 cloves garlic
1 T. butter
4 cubes chicken bullion
6 cups water
3 cups rice 3/4 t. salt

*Blend cilantro, green chiles and onion together.
*Add all other ingredients with blended herbs into rice cooker. Cook until done.

Tomatillo Dressing

3 tomatillos - remove papery outside, wash and cut stem out.
1 pkg ranch buttermilk dressing
1/2 cup mayo
1 c. sour cream
1/2 c. buttermilk ( milk works too if you don't have buttermilk)
1 c. fresh cilantro (stems and leaves)
2 cloves garlic minced
1/2 t. cayenne
*Put all ingredients in blender and blend til smooth.

Other ingredients for salad

6 cans black beans heated
Romain Lettuce
Tortillas (I use uncooked tortillas from costco and cook with cheese on one side.)