Cafe Rio Pulled Pork

This is a go-to at my house. I love eating it in salads, or as burritos in some good tortillas (Carolina's if you have a chance!) with fresh cilantro, sliced avocados, and Kraft Green Goddess dressing (I'm too lazy to make my own dressing, and I think this storebought stuff is GREAT with this)

Pork Loin  (Pork SHOULDERS shred the best. I buy the huge ones from Costco and cut them into four roasts)

• 18 ounces Coca-Cola Classic (not diet)
• 1 cup sugar
• 1 (7 ounce) can chipotle chiles in adobo sauce
• 1 teaspoon ground mustard, dry (heaping)
• 1 teaspoon garlic, minced

1. Remove Chilies from the can of adobo sauce.
2. Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe.
3. Add 1-2 chilies for spice, more if you're daring
4. Put all ingredients except pork in the blender. Blend until smooth.
5. Pour over pork in crock pot.
6. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.